Venison Backstrap Roast with Mushrooms, Onions, and Bacon Topping

Venison Backstrap Roast with Mushrooms, Onions, and Bacon Topping

#### Ingredients:

- 1 venison backstrap roast

- Salt and pepper to taste

- 1 tablespoon olive oil

- 1 cup mushrooms, sliced

- 1 large onion, thinly sliced

- 4-6 slices of bacon

- Fresh thyme for garnish (optional)

#### Instructions:

1. Preheat your skillet to medium high heat.

2. Season the venison backstrap roast with salt and pepper.

3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the venison backstrap on all sides until browned. Cook until desired temperature is reached. Pull roast and allow to rest.

4. In the same skillet, add sliced mushrooms, onions, and chopped bacon. Cook until softened and slightly caramelized.

5. While the venison is resting, prepare the sweet potatoes. You can either roast them alongside the venison or cook them separately.

6: Cut the backstrap into thin slices going across the roast.

7. Garnish with fresh thyme if desired and serve the venison backstrap roast with the mushrooms, onions, and bacon topping alongside the sweet potatoes.

Enjoy your delicious venison backstrap roast with a savory topping and sweet potato side! Feel free to adjust the seasonings and ingredients to suit your taste preferences.