Bacon Wrapped Venison Backstrap Medallions
Discover the secret to perfect bacon wrapped venison backstrap. Par-cook the bacon for crispy edges and tender, juicy venison every time.
Servings: 4
Calories: 225kcal
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
Nutrition
Calories: 225kcal | Carbohydrates: 0.3g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 262mg | Potassium: 314mg | Vitamin A: 8IU | Calcium: 5mg | Iron: 3mg
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