BACKSTRAP IN BACON
Simple, quick, and pretty much a “can’t fail” recipe (unless you overcook, which can be a problem with almost all types of game), this turns the backstrap from deer, elk, or moose into a pure delight. Incidentally, you can also use the same approach for duck breasts.
Cut desired amount of backstrap (loin) into one-inch chunks and place in a bow. Mix equal amounts of water and Dale’s Steak Seasoning. Pour over meat and marinate for six to eight hours.
Wrap each chunk in bacon and secure with a toothpick. Grill or broil until the bacon is crisp and meat reaches desired doneness. Be sure not to overcook. Serve as an appetizer.