Bacon-Wrapped Venison

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This bacon-wrapped venison is the epitome of comfort food. Rich and a bit fatty from the bacon. This culinary pairing enhances the taste and ensures the venison remains moist and tender during cooking, making it a favorite among game meat enthusiasts.

Sliced venison backstrap wrapped in bacon.Pin
Photo Credit: Binky’s Culinary Carnival.

Impress your friends and family with this incredibly easy recipe. Learn our tips and tricks to make perfectly crispy bacon yet beautifully medium-rare deer meat.

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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.

Loin wrapped in bacon.Pin
Photo Credit: Binky’s Culinary Carnival.

Step Two:

Insert toothpicks to secure the bacon slices.

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

Toothpicks securing the bacon.Pin
Insert toothpicks to hold the bacon strips on. Photo Credit: Binky’s Culinary Carnival.

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.

Slice venison with sides on a gray plate.Pin
Photo Credit: Binky’s Culinary Carnival.

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.

What to Serve with Bacon-Wrapped Venison

Helpful Tools

Slices of Venison loin wrapped in bacon served with sides.Pin
Photo Credit: Binky’s Culinary Carnival.

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Medium rare sliced venison loin with roasted potatoes.Pin

Bacon Wrapped Venison

This bacon-wrapped venison is the epitome of comfort food. Rich and a bit fatty from the bacon. This culinary pairing enhances the taste and ensures the venison remains moist and tender during cooking, making it a favorite among game meat enthusiasts.
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Course: entree, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 262kcal
Author: Beth Neels

Ingredients

  • 2 Pound venison backstrap
  • 8 Slices Bacon

Instructions

  • Preheat the oven to 375°F.
  • Trim the backstrap and remove any silverskin.
    2 Pound venison backstrap
  • Par-cook the bacon for about 5 minutes if your roast is small.
    8 Slices Bacon
  • Remove the bacon from the oven and let it cool enough to handle.
  • Lay the pieces on a cutting board next to each other so that the pieces overlap slightly.
  • Wrap the pieces around the loin, securing with toothpicks where needed.
  • Place the roast on a wire rack set on a rimmed baking sheet.
  • Put the roast in the oven. Carefully monitor the temperature with a probe-type meat thermometer. Cook until the temperature reaches 135°F in the center. This produces a medium rare finished steak.
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Notes

Although the USDA recommends cooking venison to an internal temp of 160°F. 
Don’t overcook the roast. 135°F is the temperature we choose to cook to. 

Nutrition

Calories: 262kcal | Carbohydrates: 0.3g | Protein: 37g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 210mg | Potassium: 495mg | Vitamin A: 8IU | Calcium: 8mg | Iron: 5mg
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Beth Neels

Author: Beth Neels

Title: Owner

Expertise: canning, game meat cooking, smoking

Bio:

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, Associated Press, and Parade.

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