Greek Bacon Backstraps

By Clay Price

This is a very tasty treat

• Venison Backstraps
• Bacon
• Cavender’s Greek seasoning
• Salt & Pepper
• Butter (1 stick)

Slice the backstrap into medallion steaks, then take one strip of bacon per steak and wrap around the outside of the backstrap steaks and secure with a toothpick. Next salt and pepper both sides of the steak. Get the BBQ heated and while it is heating start your topping. Take a small pot and put your butter in it and melt it on the lowest setting. You want to make sure you do not burn the butter. After the butter is melted put as much Cavenders greek seasoning in as you want (I like lots) stir this up. Put the steaks on the grill and as they cook pour the greek butter on top and flip and repeat till done. Cook till desired and serve up. You can add wine to the butter sauce if you like.

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