Cooking wild game has never been easier. This Bacon Wrapped Venison Backstrap is a simple way to make tender deer meat wrapped in pieces of bacon. With no gamey taste at all, this is one of my favorite ways to cook this lean meat.
If you've never cooked deer backstrap, this is a good recipe to start with. There is a little fat, but you still get that tender meat loaded with flavor. The first time I completed the cooking process, I knew that this bacon-wrapped backstrap was too good not to share.
The smoky flavor comes through really well as the bacon weave holds it in. While you could technically make this with different cuts of meat, I'm a big fan of using the venison tenderloin from the top of the deer.
If you're a fan of cooking deer, be sure to try this Venison Steak and this Venison Philly Cheesesteak. Both are simple and easy options.
Ingredients
- Venison backstrap - This is the tender part of the deer, also known as the venison loin.
- Bacon - I like to use thick cut bacon, but all types of bacon work. The exact number of slices may vary based on the size of the backstrap.
- Garlic powder - Garlic powder adds a rich slightly sweet flavor to the meat.
- Black pepper - You can use as much pepper as you like.
See recipe card for quantities.
How to Make Bacon Wrapped Venison Backstrap
Preheat the smoker to 250 degrees.
Step One: Season the entire length of the backstrap with black pepper and garlic powder. Weave the bacon strips to make a bacon basket. Wrap the backstrap with the weaved bacon.
Step Two: Put the entire thing on the smoker grates. Smoke the meat for 30 minutes or until it reaches 110 degrees internally.
Step Three: Sear on high heat for 10 minutes beginning with the seam side down. Turn the meat every 2 minutes until the internal temperature reaches 130 degrees and the bacon is crisp.
Step Four: Let the meat rest for 10 minutes.
Top tip
If you're worried about the bacon falling off the venison you can secure it with kitchen twine or a few toothpicks.
Substitutions
- Bacon - I like to use thick-cut bacon, but you can use any type of bacon to wrap the venison chunk of meat.
- Seasoning - You can use onion powder, steak seasoning, or even some brown sugar.
Variations
- Meat - I love using backstrap, but this recipe can be made using any tender cut of meat.
- Bacon - If you don't want to add strips of bacon, you could just smoke the venison meat until it reaches the internal temperature of 130 degrees.
See these Venison Tacos for another easy deer meat recipe.
Equipment
You don't need much equipment at all to make bacon-wrapped venison backstrap recipes. Get your smoker, tongs, and an appetite. That's about it.
Storage
Since smoked bacon-wrapped venison backstraps make a lot of cooked meat, you'll likely have some left for later. I like to wrap my leftovers in plastic wrap and store them in an airtight container until the next time I'm ready to eat.
For the best flavor, eat leftovers within 2-3 days.
Common Questions
To be sure that it's cooked all the way through, use a meat thermometer and insert it into the center of the meat. You need to make sure that you push through the bacon and get inside the deer meat. This way, you'll know the exact internal temps so that you can be certain that the meat is cooked all the way.
We tend to just slice it and enjoy as is. You can also add some soy sauce, barbecue sauce, or any other dipping sauce to pair with this recipe.
I don't think so. The slow smoking process and the added seasonings create the flavor profile of this recipe. I've made this a dozen times, and not once have I ever detected a strong, gamey taste or flavor.
Anytime you are cooking or smoking meat, the resting period is a must. During this time, the internal juices are slowly released back into the meat, which is what gives you tender and juicy bites. If you rush the process and slice the meat without letting it rest, all of the juices will be released onto the cutting board and not back into the meat.
Related
Looking for other recipes like this? Try these:
Recipe
Bacon Wrapped Venison Backstrap
Ingredients
- 1 venison backstrap
- 8 slices bacon
- garlic powder
- black pepper
Instructions
- Preheat smoker to 250.
- Season the venison with pepper and garlic.
- Weave the strips of bacon.
- Wrap the backstrap in the bacon.
- Place on the grates.
- Smoke for 30 minutes until 110 degrees on an internal thermometer.
- Sear on high heat for 10 minutes, turning every 2 minutes, until the internal temperature reaches 130 and the bacon is crisp.
- Let rest for 10 minutes.
Nutrition
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