If you still have some backstraps in the freezer it’s time to get them out and whip up something tasty on the grill.

Combine venison, tasty bacon and a little spice to kick things up and you’ll have a mouth-watering treat after a few minutes on a hot grill. Don’t overcook it! If you do, your family might make you sleep out in the yard for messin’ up something so good.

Deer & Deer Hunting reader Paula Brown submitted this super recipe, which is in our popular cookbook, “We Kill It, We Grill It.” If you love venison and grilling, you should have this cookbook. GET IT HERE

Fire up the grill and enjoy.

Spicy Bacon Backstraps

3/4-inch butterfly cut backstraps
1 package bacon
2 cups Italian dressing
1/2 cup Red Hot sauce
1/4 cup soy sauce
1 Tbsp garlic powder
1 Tbsp meat tenderizer
1 tsp black pepper
1 tsp Creole seasoning

Marinate backstraps in Italian dressing, Red Hot sauce, soy sauce, garlic powder, meat tenderizer, black pepper and Creole seasoning. Wrap in bacon, and secure with a toothpick to hold. Grill to medium on foil so that the bacon fries.