We’ve always been fans of dishes that blend bold flavors with simple prep, and our Bacon Wrapped Backstrap Recipe is a game-changer for meat lovers. This hearty treat wraps tender venison backstrap in smoky bacon, creating a juicy, irresistible meal that’s perfect for family feasts or outdoor adventures.
It’s not just tasty—it’s a nod to classic hunting traditions that elevate everyday ingredients. We promise you’ll savor every bite as it brings comfort and excitement to your table.
Ingredients
In our Bacon Wrapped Backstrap Recipe, we gather fresh, high-quality ingredients that elevate the tender venison with smoky, crispy bacon for a mouthwatering result. Below, we list them in the order they’re used, with prep notes for precision.
- Venison backstrap: 1-2 pounds, trimmed of silver skin and fat for even cooking and maximum tenderness.
- Bacon strips: 8-10 slices, thick-cut and applewood-smoked for that bold, savory wrap that crisps up perfectly in the oven or on the grill.
- Garlic cloves: 4 cloves, minced to release their aromatic essence and infuse the meat with a pungent, flavorful kick.
- Fresh rosemary: 2 tablespoons, finely chopped to add an earthy, herbal note that complements the richness of the venison.
- Olive oil: 2 tablespoons, extra-virgin for brushing, ensuring a golden sear and locking in juices.
- Salt and black pepper: 1 teaspoon each, coarsely ground to season the backstrap boldly, enhancing its natural gamey flavors without overpowering.
Tools and Equipment
Having gathered our fresh ingredients for the Bacon Wrapped Backstrap Recipe, we now focus on the essential tools that ensure precise preparation and optimal results. These items help us handle the meat wrapping and cooking process efficiently while maintaining safety and flavor integrity.
To prepare this dish effectively, we recommend the following tools. We’ve organized them into categories for clarity:
- Knives: A sharp chef’s knife for trimming the venison backstrap and a paring knife for detailed cuts. These ensure clean slices that enhance the meat’s tenderness.
- Cutting Boards: A sturdy, non-slip cutting board to provide a stable surface for handling raw meat. Opt for one that’s easy to clean to prevent cross-contamination.
- Measuring Tools: Standard measuring spoons for accurate portions of minced garlic, olive oil, and seasonings. A liquid measuring cup is also useful for oils.
- Mixing Bowls: At least one medium-sized mixing bowl to combine herbs, garlic, and oil into a flavorful marinade.
- Baking or Grilling Equipment: A rimmed baking sheet for oven roasting or a grill pan/grate for outdoor cooking. This allows for even heat distribution, resulting in crispy bacon and juicy backstrap.
- Securing Tools: Toothpicks or kitchen twine to hold the bacon in place around the backstrap. These keep everything intact during cooking for a professional finish.
- Thermometer: An instant-read meat thermometer to check internal temperature (aim for 130°F for medium-rare venison). This guarantees food safety and perfect doneness without overcooking.
| Tool | Primary Use | Estimated Cost (USD) |
|---|---|---|
| Chef’s Knife | Trimming and slicing meat | 20-50 |
| Cutting Board | Safe prep surface | 10-30 |
| Measuring Spoons | Accurate seasoning measurements | 5-15 |
| Mixing Bowl | Combining ingredients | 5-20 |
| Baking Sheet or Grill | Cooking the wrapped backstrap | 10-25 |
| Toothpicks/Twine | Securing bacon | 1-5 |
| Meat Thermometer | Monitoring internal temperature | 10-30 |
Instructions
With our fresh ingredients and essential tools prepared, we guide you through the simple yet precise steps to craft this irresistible Bacon Wrapped Backstrap. Let’s ensure every detail enhances the tender, smoky flavors for a memorable meal.
Prepare the Backstrap
First, we trim the venison backstrap to remove any fat or silver skin for optimal tenderness. Take 1-2 pounds of the backstrap and place it on a sturdy cutting board, then use a sharp chef’s knife to carefully slice away the tough membranes while keeping the meat intact.
Next, we create a flavorful marinade to infuse the meat with depth. In a mixing bowl, combine 4 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of extra-virgin olive oil, 1 teaspoon of coarsely ground black pepper, and 1 teaspoon of salt. This aromatic blend will awaken the rich, earthy notes of the venison.
Submerge the trimmed backstrap in the marinade, ensuring even coverage, and let it rest in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor absorption.
Wrap with Bacon
Once marinated, we pat the venison backstrap dry with paper towels to help the bacon adhere. Lay out 8-10 slices of thick-cut, applewood-smoked bacon on the cutting board, overlapping them slightly to form a sheet that’s wide enough to wrap around the backstrap fully.
Position the backstrap at one end of the bacon sheet and roll it tightly, ensuring the bacon overlaps and covers the meat completely for a crispy, smoky exterior. Secure the wrap with toothpicks or kitchen twine at 1-inch intervals to prevent unraveling during cooking, creating a visually appealing and succulent preparation.
Cook the Backstrap
We preheat our oven or grill to achieve the perfect cook. Set the oven to 400°F or the grill to medium-high heat, and place the wrapped backstrap on a baking sheet or grill grate.
Cook the Bacon Wrapped Backstrap until the bacon is golden and crispy while the venison reaches the ideal internal temperature. For reference, here’s a quick guide to doneness based on preferences:
| Doneness Level | Internal Temperature (°F) | Approximate Cook Time (for 1-2 pounds) |
|---|---|---|
| Rare | 125 | 15-20 minutes |
| Medium Rare | 135 | 20-25 minutes |
| Medium | 145 | 25-30 minutes |
Use an instant-read meat thermometer to check the center of the backstrap, and flip it halfway through for even browning. As it cooks, the sizzle of bacon and the savory aroma of rosemary will make your kitchen irresistible.
Rest and Serve
After cooking, we remove the Bacon Wrapped Backstrap from the heat and let it rest on a clean cutting board for 5-10 minutes. This step allows the juices to redistribute, ensuring each slice is moist and flavorful without losing any of that tender succulence.
Finally, slice the backstrap into 1-inch thick portions using a sharp knife, revealing the juicy venison enveloped in crispy bacon. Serve it hot, perhaps alongside roasted vegetables or a fresh salad, to highlight its bold, smoky taste and make it the star of your gathering.
Make-Ahead Instructions
To make our Bacon Wrapped Backstrap recipe even more convenient for busy schedules, we recommend preparing key components in advance. This approach allows the flavors to develop fully while saving time on the day of serving. Let’s break down the steps for optimal results.
Preparing and Marinating the Backstrap
We can trim and marinate the venison backstrap up to 24 hours ahead. Start by trimming 1-2 pounds of venison backstrap to remove any fat or silver skin, as detailed in our preparation section. In a mixing bowl, combine 2 minced garlic cloves, 1 tablespoon fresh rosemary, 2 tablespoons extra-virgin olive oil, 1 teaspoon coarsely ground salt, and 1/2 teaspoon black pepper to create the marinade. Coat the trimmed backstrap thoroughly with this mixture, then place it in an airtight container or sealed plastic bag. Refrigerate for at least 4 hours or overnight to infuse the meat with rich, smoky flavors.
Wrapping and Storing
Once marinated, we can wrap the backstrap in bacon ahead of time for a seamless cooking process. Lay out 8-10 slices of thick-cut, applewood-smoked bacon on a clean surface. Roll the marinated backstrap tightly in the bacon slices, ensuring even coverage, and secure with toothpicks or kitchen twine. At this stage, wrap the assembled backstrap in plastic wrap or place it in a sealed container, then refrigerate for up to 12 hours. This step not only saves time but also allows the bacon to adhere better, enhancing the dish’s juicy texture and bold taste.
Safety Tips and Reheating Guidelines
For food safety, always keep the prepared backstrap refrigerated at or below 40°F (4°C) until ready to cook. If making it more than a day ahead, freeze the wrapped backstrap for up to 3 months—simply thaw it overnight in the refrigerator before proceeding. When it’s time to cook, follow our original instructions for grilling or baking to reach an internal temperature of 130°F (54°C) for medium-rare doneness. Remember, letting it rest for 5-10 minutes after cooking ensures maximum juiciness and flavor. By planning ahead, we make this hearty Bacon Wrapped Backstrap recipe a stress-free highlight of any meal.
Conclusion
We’ve loved sharing this bacon wrapped backstrap recipe as it’s a crowd-pleaser that blends rich flavors with ease. It’s more than just a meal—it’s a way to connect over hearty traditions.
Give it a try and make it your own; we’re confident it’ll become a staple in your kitchen.
Frequently Asked Questions
What is Bacon Wrapped Backstrap?
Bacon Wrapped Backstrap is a delicious recipe featuring tender venison backstrap wrapped in smoky bacon, marinated with garlic, rosemary, and olive oil for bold flavors. It’s perfect for family dinners or outdoor events, blending hunting traditions with simple cooking for a juicy, comforting meal.
What ingredients are needed for this recipe?
You’ll need 1-2 pounds of trimmed venison backstrap, 8-10 slices of thick-cut applewood-smoked bacon, minced garlic cloves, fresh rosemary, extra-virgin olive oil, and coarse salt and black pepper. These fresh, high-quality ingredients enhance the dish’s rich taste and ensure a mouthwatering result.
What tools are required to prepare it?
Essential tools include a sharp chef’s knife and paring knife for trimming, a sturdy cutting board, measuring tools, mixing bowls, baking or grilling equipment, toothpicks or kitchen twine, and an instant-read thermometer. Estimated costs: knives ($10-30 each), board ($5-15), thermometer ($10-20), keeping prep affordable and precise.
How do I prepare Bacon Wrapped Backstrap?
First, trim the backstrap of fat, then marinate in garlic, rosemary, olive oil, salt, and pepper for at least 30 minutes. Wrap with bacon and secure with toothpicks. Cook at 375°F for 20-30 minutes, using a thermometer for desired doneness (145°F for medium-rare). Let rest 5-10 minutes before slicing.
How long does it take to cook, and what’s the best temperature?
Cooking time is 20-30 minutes at 375°F, depending on thickness and desired doneness. Use an instant-read thermometer: 135°F for rare, 145°F for medium-rare. Always let it rest for 5-10 minutes to keep it juicy and flavorful.
Can I make Bacon Wrapped Backstrap ahead of time?
Yes, trim and marinate the backstrap up to 24 hours in advance, then wrap in bacon and refrigerate for up to 12 hours. For longer storage, freeze it. When ready, follow the original cooking instructions, ensuring it’s fully thawed and rested for the best taste and safety.
What are some tips for the best results?
Use fresh, high-quality ingredients for maximum flavor. Always trim fat and silver skin, secure bacon tightly, and monitor with a thermometer to avoid overcooking. Let the meat rest before serving to retain juices, and pair with sides like roasted veggies for a complete meal. Store leftovers in the fridge for up to 3 days.