[tx_eggman]

Kill it and Grill it!

Ted Nugent

If God didn't want us to eat animals, he shouldn't have made them out of meat.

Homer Simpson

[tx_eggman]

Backstrap Filet Mignon:

- Cut the backstrap into 12" strips about 1/4" thick
- Marinate in a mix of 16 oz. Pace Mild Picante Sauce and 3 Tbs. Worcestershire Sauce overnight.
- Lay each strip on a piece of thick, hickory smoked bacon and "jellyroll".
- Wrap the outside of the roll in another strip of bacon and insert toothpicks at 3, 6, 9, and 12 o'clock.
- Grill until tender.

The bacon keeps the meat moist and tender. Since I began using this recipe 8 years ago I haven't cooked venison backstrap any other way.