There is nothing more exciting for a deer hunter than the arrival of deer season. Whether you hunt with a bow, gun or muzzleloader, deer season is a highly anticipated time of year and if you love cooking wild game, the excitement can increase exponentially. I really enjoy hunting mature whitetail bucks and do so every year. I also hunt does and get just as excited when a fat doe walks in as I do with a mature buck, well almost. There's no denying the adrenaline rush produced by a mature male making his way into archery, that's for sure. I pass on females while hunting, but any other time in the season I look forward to a beautiful female and the great meal she will provide. In my opinion, white-tailed deer offers us a delicacy second to none. Backstrap over an open flame in the field is my favorite and easiest way to prepare whitetail backstrap, but this recipe is the second easiest way to prepare it and my second favorite way to make it. I have enjoyed this recipe for many years and now my family enjoys it with me. When my kids hear that I'm making bacon-wrapped backstrap, they smile and look forward to it and are picky eaters. I personally have never had a problem with harvesting and I know some hunters do, but when you add the benefits of this healthy and delicious ingredient to your recipes you might think back to those problems you once had, especially with the buck rule in Indiana. Ingredients Toothpick to secure bacon 1 pound venison back 1 bottle Italian seasoning 1/2 pound bacon Optional shredded cheese and jalapenos Strap Preparation: Strap preparation begins in the field essentially the moment you locate your deer. Much has been written about quickly seasoning venison in the field and... half a sheet of paper... first resting the strap on the edge and slowly rolling the cuts to cook the bacon. The bacon will keep the venison from cooking, so doing it first is critical to maintaining the desirable medium rare we're looking for. Once the bacon is done, cook each side of the strap until medium rare or to your liking. The bacon won't get crispy because the meat is insulating and absorbs some of the heat, so cook until browned and it'll be fine. The bacon will continue to cook a little while you finish the backstrap leaving you with a great venison morsel with a little crunch on the edges. Remove the bacon-wrapped strap from the pan and set aside to rest for a minute before dipping. A great touch to this recipe is a little grated cheese on top. I like a pinch of pepper jack and a spoonful of jalapeno pieces. Enjoy!