Ingredients:

• 2 venison backstraps, cleaned 
• 1lb. bacon (thin)
• 3 tbsp Casanova's Competition Rub

Instructions:

• Pre-heat recteq to 350℉.
• Trim the backstop of excess fat and silver skin, then cut into 1.5 inch thick medallions.
• Season each medallion with Casanova's Competition Rub.
• Line 2 strips of bacon on a cutting board, wrap up the medallion, and place on a cooking mat.
• Repeat for the remaining medallions.
• Cook for 30-35 minutes until the medallions register 135℉ and the bacon is crisp.