The Bacon-wrapped venison backstrap steak recipe is an easy-to-make dish that will impress your family and friends. It’s a perfect meal for special occasions or a cozy night in. The combination of tender venison and crispy bacon creates a delicious flavor. This recipe is perfect for those who love bold flavors and want to try something new.
The preparation is simple, and the results are amazing. Venison is a lean and healthy meat that is packed with nutrients. Bacon adds a savory and smoky flavor to the dish. The backstrap is the most tender part of the deer, making it perfect for roasting. The bacon wraps around the venison, keeping it moist and flavorful.
The roast is then cooked to perfection. This bacon-wrapped venison backstrap steak recipe is perfect for any occasion. Whether you’re hosting a dinner party or just looking for a tasty weeknight meal it works for both. The flavors of the venison and bacon complement each other perfectly. So, if you’re looking for a new and exciting recipe to try, give bacon-wrapped venison backstrap Roast a try. You won’t be disappointed!
Key Takeaways:
- Author Expertise Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Bacon-Wrapped: The venison backstrap steak is expertly enveloped in savory bacon slices.
- Rich Flavors: The smoky bacon complements the bold, gamey taste of the venison, creating a symphony of flavors.
- Tender Texture: The backstrap cut ensures a tender and juicy bite with each mouthful.
- Simple Elegance: This recipe showcases the beauty of simplicity with minimal ingredients that shine on their own.
- Perfect Balance: The contrast of lean venison and crispy bacon offers a perfect balance of textures.
- Easy Preparation: This dish is quick and easy to prepare, making it ideal for both weeknight dinners or special occasions.
- Impressive Presentation: The bacon wrapping not only enhances flavor but also gives the dish a visually stunning presentation.
FAQ For the Bacon-Wrapped Venison Backstrap Steak Recipe
Q: What ingredients do I need for a bacon-wrapped venison backstrap steak recipe?
A: For this Bacon-wrapped venison backstrap steak recipe, you will need venison backstrap steak, bacon slices, salt, black pepper, garlic powder, and olive oil.
Q: How do I prepare the Bacon-wrapped venison backstrap steak recipe?
A: To prepare the Bacon-wrapped venison backstrap steak recipe, start by seasoning it with salt, black pepper, and garlic powder. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
Q: How do I cook the Bacon-wrapped venison backstrap steak recipe?
A: To Bacon-wrapped venison backstrap steak recipe, preheat a skillet over medium-high heat with olive oil. Wrap each seasoned venison backstrap steak with a slice of bacon and secure it with toothpicks. Cook the steaks for about 4-5 minutes per side for medium-rare doneness. Let it rest for a few minutes before
Other Venison Recipes to Try
Easy Stuffed Venison Backstrap Recipe
Rosemary Garlic Crusted Recipe for Venison Backstrap
Slow Cooker Recipes for Venison Backstrap
Favorite Back Wrapped Venison Backstrap Steak Cooking Methods:
1. Grilling
Grilling venison backstrap over high heat is a classic method. Season the meat with a simple dry rub or marinade, then grill for 2-3 minutes per side until seared. Finish cooking over indirect heat until it reaches your desired doneness, usually around 120-135°F for medium-rare to medium.
2. Pan-Searing
Searing venison backstrap in a hot cast iron skillet creates a nice crust. Pat the meat dry, season well, and sear for 2-3 minutes per side until browned. Transfer to a 400°F oven for 5-7 minutes until it reaches 120-125°F internally. Let rest before slicing.
3. Sous Vide
Cooking venison backstrap sous vide allows you to precisely control the temperature. Season the meat, seal in a bag, and cook at 130°F for 1-4 hours. Finish by searing in a hot pan for 1 minute per side.
4. Smoking
Smoking venison backstrap infuses it with delicious flavor. Brine the meat first, then smoke at 225°F until it reaches 130°F internally. Let rest before slicing.
5. Grilled Venison Backstrap with Blackberry Sauce
Sear the backstrap on a hot grill, then top with a sweet and tangy blackberry sauce for a gourmet touch.
The Bacon-wrapped Venison Backstrap Steak Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 2 lb venison backstrap or tenderloin roast (or pork tenderloin)
- 1/2 cup marinade teriyaki sauce
- 2 lb bacon thick cut not recommended - slices applewood-smoked bacon center cut slices are not long enough
Video
Instructions
- Put the roast in a big plastic bag with a zipper top and add the marinate. Put the bag closed and put it in the fridge for at least two hours and up to twenty-four hours, or overnight, turning the food once.
- Warm the oven up to 375°. Take the roast out of the bag and let it drain. Throw away the sauce.
- Place eight to ten bacon slices next to each other on a work surface or chopping board, making them slightly overlap. This will make the bacon one inch longer on both ends than the roast or tenderloin.
- Not in the middle, but toward the bottom third, put the roast on top of the bacon. Next, pull one side of the shorter bacon pieces up to the backstrap. Next, pull the other side of the longer bacon pieces up and over the backstrap. The longer pieces should be tucked under the bottom of the backstrap after lifting it up.
- Put in a small baking or roasting dish lined with greased metal foil. For medium-rare, bake at 375° for 20 to 25 minutes. For medium, bake for 25 to 30 minutes. Ten minutes should pass while the roast sits in the pan. I often heat the pan for three minutes at the end to make sure the bacon is really crispy.
- Wait 5 to 7 minutes before cutting the roast. Cut the roast up on a cutting board and then move it to a plate to serve.
Nutrition
