The secret to incredible bacon wrapped venison backstrap? Par-cook the bacon first. It renders just enough fat to crisp beautifully on the grill while keeping the venison tender and juicy inside. With just a few simple steps, you'll have a dish that feels gourmet but comes together in no time.
TL;DR
Par-cook your bacon, wrap it around seasoned venison backstrap medallions, and grill to juicy perfection. The bacon gets crispy, the venison stays tender and juicy, and every bite delivers that irresistible smoky-sweet flavor combo you'll want to make again and again.
Ingredients
- Venison Backstrap: This recipe works with any wild game backstrap (loins) or venison tenderloin, cut into medallions. But the cooking time will vary depending on the size of your steaks. For extra flavor, consider using this venison marinade before cooking!
- Thick-Cut Bacon: I like to use homemade smoked bacon. Using thick-cut bacon works best because it's less likely to overcook and keeps the steaks juicy, ensuring tender meat inside.
See recipe card for quantities.
Instructions
Because deer meat is lean, wrapping it in bacon helps keep it juicy and flavorful as it cooks. This recipe is quick and easy to make, even on a busy weeknight.
- Step 1: Preheat your grill to medium-high heat (about 350-400°F) Cut the venison backstrap into 4 equal medallions, about 3 ounces each.
- Step 2: Drizzle the medallions with olive oil, then season all sides generously with salt and pepper. Set aside at room temperature while you prepare the bacon.
- Step 3: Line a sheet pan with aluminum foil. Lay the pieces of bacon on the aluminum foil. Place the pan in a cold oven and turn the oven on to 350°F. Bake for 20 minutes, or until the bacon is about halfway cooked. The fat should start to render, but the bacon should still be pliable and not crispy.
- Step 4: Wrap each medallion with a slice of the par-cooked bacon. Use a skewer or toothpicks to secure the bacon in place.
- Step 5: Grill the medallions over direct heat for 2-3 minutes, then flip and grill for another 2-3 minutes.
- Step 6: Flip and cook for an additional 1 minute. Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which portion of the backstrap you're using and the size of the animal.
- Step 7: Remove the steaks to a plate and let them rest for 10 minutes before serving. Enjoy!
Pro Tips
- For even cooking, cut the medallions to match the thickness of your bacon. This helps keep the bacon edges from burning.
- Keep it medium-rare. Venison is lean, so cooking it past medium will dry it out.
Serving Suggestions
Bacon-wrapped venison backstrap pairs beautifully with roasted delicata squash, grilled potatoes, or a crisp salad with homemade honey mustard dressing. Add a glass of your favorite red wine or simple sauces to elevate the meal even further.
Recipe FAQs
Start by par-cooking your bacon so it renders some fat but remains pliable. Wrap the partially cooked bacon around seasoned venison medallions and secure with skewers or toothpicks. Grill over medium-high direct heat, flipping frequently, until the bacon is crispy and the venison reaches medium-rare. Let the medallions rest before serving to lock in the juices.
Venison backstrap is lean, so it's best cooked to medium-rare, which is about 120-125°F internal temp. Cooking it beyond medium can dry out the meat. Always use a meat thermometer for the most accurate results.
The backstrap is a tender cut of meat and cooks quickly, so high-heat methods like grilling, searing, or pan-roasting work best. Wrapping it in bacon or adding a little fat helps keep it juicy, and letting it rest after cooking ensures every bite is tender and flavorful.
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Thank you!
Annie
📖 Recipe
Bacon Wrapped Venison Backstrap Medallions
Ingredients
- 12 oz venison backstrap
- 4 slices thick cut bacon
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Preheat your grill to medium-high heat (about 350-400°F).
- Cut the venison backstrap into 4 equal medallions, about 3 ounces each.
- Drizzle the medallions with olive oil, then season all sides generously with salt and pepper. Set aside at room temperature while you prepare the bacon.
- Line a sheet pan with aluminum foil. Lay the bacon slices on the aluminum foil. Place the pan in a cold oven and turn the oven on to 350°F. Bake for 20 minutes, or until the bacon is about halfway cooked. The fat should start to render, but the bacon should still be pliable and not crispy.
- Wrap each medallion with a slice of the par-cooked bacon. Use a skewer to secure the bacon in place.
- Grill the medallions over direct heat for 2-3 minutes, then flip and grill for another 2-3 minutes.
- Flip and cook for an additional 1 minute. Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which portion of the backstrap you're using and the size of the animal.
- Remove the steaks to a plate and let them rest for 10 minutes before serving. Enjoy!
Notes
- This recipe works with any wild game backstrap (loins) or tenderloin, cut into medallions. But the cooking time will vary depending on the size of your steaks. For extra flavor, consider using this venison marinade before cooking!
- I like to use homemade smoked bacon. Using thick-cut bacon works best because it's less likely to overcook and keeps the steaks juicy, ensuring tender meat inside.
- For even cooking, cut the medallions to match the thickness of your bacon. This helps keep the bacon edges from burning.
- Keep it medium-rare. Venison is lean, so cooking it past medium will dry it out
Gary N says
Just like everything else that I’ve followed the directions to, this recipe is awesome!!!! Bacon doesn’t overwhelm the venison but adds a nice smoky flavor! I used the extra thick bacon and followed directions and my family devoured it! I love cooking what I harvest and blessed to have these recipes!!!
Thank you
Gary N
Annie Weisz says
Such kind words, Gary! I'm so glad you and your family loved it. Love hearing that you're cooking and enjoying what you harvest! That's what it's all about! Thanks so much for sharing your feedback. 😊
Annie Weisz says
I absolutely love this bacon wrapped venison backstrap recipe. The little secret of par-cooking the bacon first makes all the difference! It's a surprisingly easy recipe for something that feels so gourmet, and it's always a hit.