Grilled Bacon-Wrapped Venison Backstrap
gluten-free | grain-free | dairy-free | tree nut free | egg free
by Alexa Lehr | The Pioneer Chicks | March 17, 2024
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This venison recipe is a staple on our homestead menu! Our version of grilled bacon-wrapped venison backstrap is a classic recipe that my dad loves to make! It’s his specialty meal that he serves to any company we have over. We usually enjoy it on special occasions or when we have family over, but it is also a more regular meal on the menu when we have a freezer stocked with venison. Now that I have learned how to make it, there are two cooks on the homestead that know how to make this simple but extremely delicious backstrap! Anything wrapped in bacon is delicious, and this backstrap is no different. It’s a family favorite on my homestead!
Pioneer Recipe
Bacon wrapped venison backstrap is a great pioneer recipe! Venison was a staple as the pioneers moved west. The hunters would often scout the country looking for fresh meat for the wagon train while keeping a look out for Indian sign as well. Whether it was venison or elk, deer meat was a common meal both while on the trail and while the pioneers were establishing homesteads.
However, I’m not sure if the early pioneers would have cooked their venison wrapped in bacon. And they probably weren’t quite as specific on what cuts of meat they used for certain meals. As a modern pioneer though, we have the privilege of getting a little more fancy with how we cook our meals! This bacon wrapped venison backstrap is simple but elegant too! My family will often have this meal as an Easter Sunday meal or for Christmas dinner. Forget the turkey and ham, bring on the venison and bacon!
Like most of the pioneer recipes I share, this one is also allergy-friendly. Bacon-wrapped venison backstrap is….
- gluten-free
- grain-free
- corn free
- sugar free
- nut free
- egg free
- soy free
- dairy-free
It even contains some health benefits such as being high in protein, a good source of iron, and is rich in vitamins and minerals. For more delicious venison recipes, make sure you check out these options:
What is Venison Backstrap?
Now, you may be wondering, what exactly is backstrap? If you have never butchered and processed a deer before, you may not be familiar with the cut of backstrap. My dad comes from a family of hunters, and he has done a good job of passing along the tradition! Thus, I have had some great in-the-field experience with learning all about the different parts of the deer. My dad is especially particular about how he processes the deer meat and has taught me about where all the different cuts come from and which ones are best for certain types of meats, such as burger, stew, soup, or steaks.
The backstrap is one of the more prized cuts of meat on the deer. It lies right along the outside of the backbone on the carcass. It is an especially tender cut of meat when cooked in the correct way (like we will be doing!). There are two strips of backstrap on a deer, both lying on either side of the backbone. Generally those two strips of backstrap get us a couple of meals, depending on the size of the deer.
We usually remove the backstrap shortly after killing the deer. Then we cut off all the extra fat and silverskin so that it is clean and ready for cooking. Once it is all cleaned up, we cut each backstrap into the size pieces that we usually consume for a meal, wrap them in plastic wrap, place the pieces in a freezer bag, and freeze it. That way we can enjoy bacon wrapped backstrap all year long!
Serving Venison Backstrap
Fall & Winter– Bacon-wrapped venison backstrap is delicious in and of itself, but since it is a main course, there are always a couple of favorite side dishes that I like to serve with it. Sometimes the sides that I serve depend on what season it is! In the fall, I enjoy serving fall side dishes such as squash, roasted root vegetables, mashed potatoes, and coffee cake with the bacon wrapped backstrap.
Summer & Spring– During the summer, I stick to more light side dishes, such as salads, grain-free rolls, or grilled vegetables. For spring backstrap, like when we have it for Easter, I generally serve it with mashed potatoes, roasted vegetables, and rolls. Basically, any of your favorite side dishes can be served with this bacon-wrapped backstrap!
Snack & Lunch– Then again, this backstrap is so delicious that we often have it for more than just a main course for dinner! I love having it on hand as a high protein snack or as a delicious sandwich filling! Grilled bacon wrapped backstrap makes an amazing snack… cold backstrap slices served with BBQ sauce is a favorite snacking food of mine. Making a BBQ sandwich with leftover backstrap is also a lunch that I look forward to having the day after we have grilled backstrap for dinner!
Storing Leftover Venison Backstrap
While we are on the topics of leftovers, I better touch on how to store bacon-wrapped backstrap. I already mentioned that we keep the raw backstrap wrapped in plastic wrap and frozen until we are ready to use it. But once the backstrap is cooked, there are a couple of options for saving it or storing the leftovers.
Since bacon-wrapped backstrap is a hot commodity in our house, it doesn’t usually last long. We typically store the leftovers in an airtight glass container in the fridge. It can last for 3-5 days stored in the fridge, although I’m not sure if our leftovers have ever lasted that long! I have not tried freezing the bacon wrapped backstrap after it has been grilled. We enjoy it fresh and usually eat leftovers within a few days, so I have never had the opportunity to try freezing it pre-made and cooked.
If you do try freezing leftover backstrap, keep it an airtight container with as little oxygen as possible. With such a tender and juicy cut of meat, backstrap may dry out more when it is frozen.
How to Make the Best Backstrap
My dad has a special process for making his bacon-wrapped venison backstrap. The process is really quite simple, but there are some important steps that contribute to the perfect and amazing taste of the final product! He taught me how to do the process and I enjoyed learning how to make this delicious venison meal. Here’s the process:
- Unthaw Slowly– Get the backstrap out of the freezer two days before you are going to use it and place it in the refrigerator. This allows it to unthaw slowly in the fridge.
- Prep– The night before you are going to serve it, prep the backstrap. Roll the un-thawed backstrap in a piece of paper towel to dry the meat.
- Season– Season the backstrap with seasonings and use your hands to rub the seasonings into the meat. Then place the backstrap in a glass container or plastic bag with the marinade.
- Marinate-Let the meat marinade in the fridge for 8-12 hours. The longer the better as it allows the flavors to really soak into the meat!
- Room Temp– About 20 minutes prior to cooking the backstrap, remove the backstrap from the fridge and let it come to room temperature.
- Bacon– Once it is near room temperature, you can wrap it in bacon. I use toothpicks to secure the bacon ends to the backstrap. Make sure you press the toothpicks most of the way into the meat so that they don’t burn when the meat is being grilled.
- Preheat the Grill– While the meat is coming to room temperature, you will want to preheat the grill using medium heat.
- Heat Control– Once the meat is ready to go on the grill, turn the temperature down to a medium-low heat. Place the backstrap on the grill and close the lid
- Cook & Flip– Cook the backstrap for 8-10 minutes on each side, turning once.
- Check– Use a meat thermometer to see if the backstrap is done. If the internal temperature reads 135°F the backstrap is done (about medium rare). If the backstrap is not quite ready, turn it on a third side and let it cook a little longer until the internal temperature is correct.
- Rest– Once the meat has reached the desired internal temperature, remove the backstrap to a plate and cover it. Let it set for 15-20 minutes before slicing it. This allows it to re-absorb the cooking juices and become tender!
- Serve– Once it has set, you can slice it and enjoy!
I know it sounds like a long process, but it is really quite simple and totally worth the prep!
This bacon wrapped venison backstrap is tender, juicy, flavorful and insanely delicious! I love making this recipe and it is a traditional family meal in my house! The flavorful bacon pairs great with the tender meat, making a delightful main course!
Bacon Wrapped Venison Backstrap
Ingredients
- 2 lbs. venison backstrap
- 2 T. all-purpose herb seasoning
- 1 T. cracked black pepper
- 1 tsp. sea salt
- 1/4 cup Bragg's organic vinaigrette
- 1 T. Wright's liquid smoke
- 4 slices organic, non-GMO bacon
Instructions
- Make sure the backstrap is free of any fat or silverskin. Pat the backstrap dry with a piece of paper towel. Sprinkle on the herb seasoning, black pepper, and salt. Rub the seasonings into the meat.
- Place the seasoned backstrap in a glass container or heavy duty bag. Add the vinaigrette and liquid smoke. Massage the vinaigrette into the meat. Let the meat set in the marinade for 12-24 hours in the fridge.
- About 20 minutes prior to cooking, remove the backstrap from the fridge and let it come to room temperature.
- Preheat the grill to medium heat (about 375-400°F). Oil the grilling grates. While the grill is preheating, wrap the bacon slices around the backstrap, use toothpicks to secure the bacon on.
- Decrease the grill heat to medium-low and place the backstrap on the grill. Grill for 8-10 minutes, depending on the thickness of the meat. Turn the backstrap onto its other side and cook for 8-10 more minutes.
- Use a meat thermometer to see if the internal temperature of the backstrap reads about 120-135°F. If the backstrap needs more cooking time, roll the backstrap onto a third side and continue cooking.
- Once the backstrap reaches the desired internal temperature, remove it from the grill and place it on a plate. Cover the backstrap and let it set for 15-20 minutes.
- Once the meat has set, you can cut it into slices. Serve and enjoy!
Where to Find the Ingredients
- Bragg’s all-purpose herb seasoning
- Bragg’s organic vinaigrette
- Primal Kitchen vinaigrette
- Wright’s liquid smoke
- Redmond sea salt
- Supplies: bamboo toothpicks, stainless steel grilling tongs, char-broil grill, wood cutting board, meat thermometer
Simple grilled bacon-wrapped venison backstrap is delicious and fun to make! This venison recipe will entice even the none venison-lovers into trying this tender, juicy, flavorful backstrap. The prep that goes into this backstrap ensures that is stays tender and juicy, making it a great pioneer meal option for any occasion! Enjoy it for dinner, have the leftovers for lunch, or cook some up for a delicious, high-protein snack option. I love having this bacon wrapped backstrap and I can’t wait to hear how you like it too!
Make sure you join our modern pioneer community for more pioneer recipes that you can cook up for your family! We would love for you to join us on our journey to become more sustainable and self-sufficient!
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