Venison Filet Mignon

We have a freezer full of deer meat and are enjoying every bite! I have not cooked much venison in the past and never like this. According to my hubby this is the absolute best way to cook backstrap.

back-strap
2 cups milk
2 tsp hot sauce
bacon
2 Tbsp butter
salt and pepper

Cut back-strap into slices 1 to 1 1/2 inches thick.

Place in bowl. Add milk and hot sauce.

Cover bowl and let marinate for 30 minutes to 1 hour. Remove from milk and rinse off. Wrap each slice of venison with a slice of bacon.

Secure with a plain wooden toothpick. Preheat oven to 375 degrees. Add butter to an ovenproof skillet and begin to melt over low heat. Season each bacon-wrapped filet to taste with salt and pepper.

Increase heat under skillet to high. On a side note have it told you how much I love my PIC (preciscion induction cooktop). It is amazing! Ok back to the fillets - Add fillets and cook for two minutes to sear.

 Flip and sear other side for one to two minutes. Do not press down on or squeeze fillets. You may want to push them gently into the side of the skillet to allow bacon to sear. Place skillet in oven for 7 to 10 minutes, until desired doneness is reached.

I recommend well done for venison. Remove skillet from oven and allow fillets to sit for two minutes. Serve and enjoy!

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