Step 1: Kill Bambi's delicious mother (this was a few weeks ago in Texas, courtesy of Hunting with Soldiers):
Step 2: After aging/butchering/vacuum-packing and freezing, select half a backstrap and a tenderloin, and arrange them like so:
Step 3: (profit?) Pretty much speaks for itself:
Step 4: Arrange bacon like so:
Step 5: Place meat on bacon and season to preference:
Step 6: Wrap bacon around backstrap to provide some fat for cooking (the one drawback of fat-free wild game):
The final steps will be covered later. Suffice it to say, Hickory will be involved.
Final steps:
Step 7: Get some hickory coals ready:
Step 8: Cook the bacon-wrapped awesome. Warning––if you choose to cook the same way I did, you'll need to babysit everything to avoid a potential grease fire. The bacon WILL pretty much get charred this way, but that just means it did its job (and the meat will be phenomenally tender and juicy):
Step 9: Put it on the table, and enjoy:
(serving suggestion)
The strap stayed reddish-pink in the center, call it medium to medium rare, and the tenderloin was medium well. Wife isn't a fan of red in the center, so she was happy with the loin and I was happy with both.
It was divine––and there's leftovers.