Bacon Wrapped Venison

Medium rare sliced venison loin with roasted potatoes.

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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.

Course entree, Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings 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.

Notes

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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