BACON WRAPPED VENISON/ELK BACKSTRAPS
This is a favorite at our house. My boys love it so much, they would eat it every day if they could!!!!
2 lbs Venison or Elk Tenderloins or BackStraps (cut into 1 1/2 inch pieces/steaks)
1-2 lb Bacon
3 cups Brown Sugar
2 cups Soy Sauce
1/4 cup White Sugar
Mix brown Sugar and Soy sauce together in a bowl. Mix till combined into a soup liquid.
Place the Meat either in a Large Freezer Bag or a Bowl that seals tight with a lid.(Another method is to use a Food saver or vacum seal device..this makes it easy for mixing it)
Let the meat Marinade OVER NIGHT. (every so often mix the meat around...or give it a good shake)
Remove the loins/backstraps and place on a broiler pan or some sort of slotted bake sheet with a drip pan or aluminum foil below to catch dripping.
Wrap bacon around the entire piece of meat(I don't like to skimp on the bacon so I totally cover the meat), securing the bacon strip with a toothpick.
Lightly Drizzle remaining marinade over loins, and sprinkle with a small amount of white sugar.
Place on center rack in oven and bake at 350°F for 30 minutes for Med. cook and untill bacon is done.