Bacon-Wrapped Venison

What you Need

• Venison Loin (Backstrap): This backstrap was from a wounded doe, which is very small. With a large backstrap, you have more time to get the bacon crispy. You could also use tenderloins, but they will cook very quickly.
• Bacon: Use your favorite hickory-smoked bacon.
• Salt: Kosher salt or sea salt. Use it sparingly since the bacon is already salty.
• Pepper: Freshly ground black pepper has the best flavor.

Optional Spices and Flavoring

It depends on your local population of deer, but for our local deer, all we really need is salt and pepper. If your population tends to be on the gamey side, then feel free to use other ingredients to improve the flavor.

• Marinades: Marinades can be as simple as Worcestershire sauce, soy sauce, vinegar, oil, and brown sugar. Marinate for 12-24 hours.
• Garlic powder: Generously sprinkle all over the loin and rub it in with your hands.
• Onion powder: Generously sprinkle all over the loin and rub it in with your hands.

How to Make it

If you have a small venison tenderloin or backstrap, you will want to par-cook the bacon before wrapping the meat, or it won’t get crispy.

Step One:

Wrap the backstrap with bacon. Overlap the pieces so you get full coverage.

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Step Two:

Insert toothpicks to secure the bacon slices.

Place the roast on a wire rack. The bacon will get crispier.

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Bake the backstrap in the oven at 375°F for 15-30 minutes, depending on the size, until the center internal temperature measures 135°F. Flip it halfway through so the bacon crisps. This produces a medium-rare piece of meat. Let the meat rest for at least 5 minutes before cutting.

Slice across the grain with a sharp chef’s knife. You can also bake the meat on the grill. Light half of the grill. Place it on the side of the grill that doesn’t have the flame lit.

Variations

You can choose to use another cut of meat. If you tenderize the rear leg roasts first, you can use them. Tenderize the rost first with a needle-type tenderizer. Marinate them overnight in a soy sauce-based marinade that contains green onion, parsley, garlic, ginger, brown sugar, and olive oil. Remove them from the marinade and dry them with a paper towel.

What to do With Leftovers

Wrap leftovers in an airtight container. Refrigerate for 3-4 days.

Freezing is not recommended.

Leftovers can be used in a steak salad, sandwiches, rice bowls, or nachos. Warming the loin isn’t recommended; it will get overdone. The bacon can be warmed under the broiler or in your air fryer.