1 full deer backstrap (aged, washed and trimmed)
1-2 lb. bacon (depends upon the size of the backstrap, you may need more bacon)
black pepper, to taste
celery flakes, to taste
parsley flakes, to taste
soy sauce and/or Worcestershire sauce, to taste

Wash backstrap. Pat dry with paper towels. Trim off any fat.

Season with pepper, celery and parsley flakes, soy or Worcestershire sauce (I've used each, both are fine). Wrap entire backstrap with bacon. Use toothpicks to secure bacon slices.

Put backstrap on a preheated grill on low heat. Grill until bacon is crispy.

Note: If you want the backstrap more done, but the bacon will suffer!

Use tongs to turn the backstrap while you're grilling. I usually turn it 4 times. If done medium well, the backstrap will be pink in the middle, not red.

Enjoy the blessings of the harvest!

Submitted by: Shenandoah Kid