Bacon Wrapped Venison Backstrap is quite possibly my favorite meal that I make from a deer! It easily rivals the finest filet mignon, but it needs careful attention so you don’t dry it out! I figure I spent enough hours sitting in the woods freezing my butt off I might as well take the time to make sure that my venison is cooked properly.
Bacon Wrapped Venison Backstrap
Bacon Wrapped Venison Backstrap is so simple it is silly. With only 4 ingredients it is simple cooking at it’s best.
The Ingredients
- 11 Strips of Bacon (Homemade Bacon is best!!!)
- 1 Venison Backstrap
- Kosher Salt
- Fresh Ground Black Pepper
The Recipe
- Pre-Heat the oven to 375 degrees.
- You need to weave a Bacon Net. Yes, you read that right! See the photo above to get an idea of what it should look like. I leave a little bit of space in my Bacon Net to slightly cut down on the raw amount of bacon I use. If you want to tighten it up and get 12 or 13 bacon strips in there, by all means rock out with your bad self!
- Lightly season the backstrap with salt and pepper. The bacon will impart a lot of flavor but a base layer of flavor never hurts.
- Roll the seasoned venison backstrap in the bacon net. Place it on a baking sheet with the seam in the bacon net facing down.
- Bake the Bacon Wrapped Venison for 15 minutes. At this point carefully roll it over and insert a meat thermometer
.
- Finish roasting until you reach an internal temperature of 150 degrees. This will give you a perfect Medium. If you want Medium Rare roast it to 135 degrees.
- Let it rest for at least 5 minutes but preferably 10. This will let the bacon firm up just a bit more and ensure that the bacon wrapped venison backstrap is perfectly juicy!
Bacon Wrapped Venison Backstrap Wrap-Up
This recipe for Bacon Wrapped Venison Backstrap will not disappoint! My wife grew up in a non-hunting household and this recipe has become one of her favorites! I look forward all year for my chance to harvest a deer and pay homage to it by making delicious meals for my growing family!
Check out our Venison Recipes Page for more great venison recipes!
You Might Also Like
Grilled Marinated Venison Backstrap
Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling
Just wondering if you’ve tried the bacon wrapped back strap with turkey bacon? We don’t eat much pork at our house but I’m always looking for something to do with our game besides chicken fry! Thanks!
I’ve never tried it with Turkey Bacon but I can’t see why it wouldn’t be good.
Do you soak your backstraps in anything (such as buttermilk) prior to cooking?
Kay,
I don’t generally soak my backstraps. I have in the past if I get a particularly gamey deer. Nowadays I focus on getting my deer into the fridge as fast as possible. Last years deer was shot on Saturday and hung in 20 degree weather until being butchered and into the freezer on Tuesday This goes against some of the old hunter wisdom but I find fast processing the key to getting a good tasting deer.
Hi!
New to cooking venison and was curious if there is a general estimate of how long you cook the venison once you turn it; (for example, an additional 5-10 minutes) or if you only use the internal temperature due to the variation of thickness of the backstrap?
Thank you,
Hope
Thanks for the question Hope!
When I cook backstraps I use the palm touch method for determining doneness. This is one of the best explanations of it that I could find: http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
Is this better with thick or thin bacon?
I prefer to use thin. The venison cooks fairly quick and I don’t think thick bacon would crisp up in time.
If you cook in an oven safe skillet, (I use cast iron), you can brown the bacon on the stove first, then put in the oven for the baking. It ensures the bacon browns and crisps just a bit better, IMO. Just brown one side, then turn it over. I use a couple of toothpicks to secure the net in place.
This was delicious!!!