I’m pretty sure that I mentioned my husband had a very successful hunting season in November. With the 2 deer he shot, the one we were gifted and the one he tragically hit with my car, our freezers are overflowing with venison.
This is great for my grocery budget, but I am still a little nervous when I cook it. We have had some mishaps with roasts getting too dry in the Crockpot. Even worse, I have prepared the meat and had it be so gamey, we couldn’t actually eat it. I am getting better at it though.
My new favorite is this Bacon-Wrapped Round Roast. It was super simple to make. The fat from the bacon kept the roast moist. I used a pre-made seasoning pack. Best of all, once it wrapped, there is pretty much nothing to do other that let it roast in the oven.
I started with 12 slices of thick cut pork bacon. I placed 6 pieces into a straight row and then weaved the other six pieces in perpendicular lines to the initial 6 slices. It’s sort of like weaving a basket.
Next I placed my roast on top of the bacon. I seasoned it on all sides using a Lipton Beefy Onion Soup packet. I recommend rubbing it into the meat like a dry rub.
After seasoning the roast, I tightly wrapped the weaved bacon sheet around the roast. The edges got tucked under the roast. I then transferred the roast to a grate inside a baking pan.
The roast went into a 375-degree F oven for one hour. Then I removed it from the oven and let it rest for 10 minutes it before slicing it.
I should have taken pictures of the sliced roast, because it was a beautiful medium rare. Unfortunately, my family had turned into starving jackals who failed to wait for me to take pictures before serving themselves.
Here’s the recipe anyway:
Bacon-Wrapped Venison Round Roast
- 12 slices think cut bacon
- 1 pk Lipton Beefy Onion Soup Mix
- 2.5 lb venison roast
- Preheat the oven to 375-degrees F. Place a grate into a baking pan, or pull out your broiler pan.
- Place 6 slices of bacon in a straight row and then weave the other six pieces in perpendicular lines to the initial 6 slices as if weaving a basket.
- Next, place the roast on top of the bacon. Rub all sides of the roast with a Lipton Beefy Onion Soup packet.
- Tightly wrap the weaved bacon sheet around the roast. Tuck the edges under the roast. Transfer the roast to your prepared baking pan.
- Place your baking pan into the center of the preheated oven. Allow the meat to roast for 1 hour.
- Remove roast from the oven. Let the meat rest for 10 minutes before slicing.
|Amount per serving|
|% Daily Value*|
|Total Fat 14.9g||19%|
|Saturated Fat 6.4g||32%|
|Total Carbohydrate 0.8g||0%|
|Dietary Fiber 0.1g||0%|
|Total Sugars 0.1g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
This may be my new favorite way to make a roast. If you don’t have access to venison, it will also work with a beef roast. I encourage you to give it a try and then tell me all about it.
Have a great day!Kristie