I've wrapped backstrap in caul fat which is similar to wrapping in bacon. But that stuff is really thin and almost renders away by the time it's cooked and you still get a good sear on the meat. If I don't sous vide it I'll do a reverse sear which is kind of the same idea. I assume im wrong on this one since bacon is such a common thing to wrap stuff in. Only success I have with it is jalapeno poppers. I wrap those with thin bacon like skinnerback suggested.

Well we did it for the first time. Thought about cooking the 6" piece whole but was afraid it was too thick. Cut into 3/4" thick pieces. Put olive oil and seasoning, kosher salt...seasoning was Lawry's, pepper, garlic powder and Montreal steak seasoning. Put it on the grill at 135 degrees and turned after a short time. Made the tent and put all meat inside. Could not believe how good it was, medium rare and not dry.
Next time will incorporate more of the ideas you guys gave me. Thanks!

Good stuff. Sounds like you smacked one out of the park.

The only thing better than hunting and killing animals, is learning how to turn them into good meals for your family and friends.

I'm jumping into this one a little late, but here's my "OH WOW!" recipe that everyone loves.

Cut the backstrap down the center to make two long strips. Cut each strip into 1-1/4" chunks.

Marinate overnight in Kraft Roasted Garlic Vinaigrette to which you've added a clove of crushed garlic, a bit of salt, black pepper, cayenne pepper and McCormick Montreal Steak Seasoning.

Cook over a blazing hot grill for a quick outside char. Open a cold beer and smile.

That's whut's up.

Last night I was going to Chicken Fry mine but got lazy and just threw it in the pan with butter, added garlic powder and black pepper. It was easy and pretty good.

Looks good Stub. Hard to screw up deer meat unless it's overcooked.

Like mine simple - light coating of olive oil then dust with your favorite seasoning and let sit for an hour. Cook over HOT mesquite coals, turning about every minute to get a char. After 3-4 minutes take off the grill and cover with foil for 2 minutes to rest.

I'll let it soak an A1, Cajun Power Spicy Garlic sauce and brown sugar mixture for a day, Then wrap it in bacon.