When it comes to deer, it doesn’t get better than fresh venison backstrap. This bacon wrapped deer backstrap recipe takes this beautiful piece of meat to a whole new level. A level of mouth watering bacon and venison delight.
Bacon Wrapped Deer Backstrap Recipe
When buying venison, one crucial thing to remember is to ask your butcher to remove any silver skin and sinew from the meat. This gives the meat a “gamey” or taste- but when properly trimmed and packed, venison should never have a “wild taste”.
Season the meat with a mixture of:
- 2 parts salt
- 1 part Granulated Garlic
- 1/4 part ground black pepper
Use thinly sliced bacon to wrap the entire backstrap. Thin bacon will cook just as internal temperature in the backstrap hits 130ºF (medium rare). Start at one end and roll around, overlapping each pass to help the bacon stay in place. Use tooth pics if you want. Season the outside of the bacon as well (you can use either the same rub as before, or the Killer Hogs BBQ Rub found here).
Set up your smoker for indirect cooking at 275ºF. The backstrap needs 60-90 minutes to cook, but it is recommended that you use a meat thermometer/probe to cook by internal temperature.
While the meat is cooking, take time to make the glaze. You will need:
- 1/2 Cup Soy Sauce
- 1/4 Cup Molasses
- 1/4 Cup Rice Vinegar
- 2 Tbsp Brown Sugar
- 2 Tbsp Honey
- 4 cloves Minced Garlic
- 1 Tbsp minced Ginger Root
- 2 Tbsp Sesame Oil
- 1 Tbsp Sesame Seed
- 3 finely chopped Green Onions
- 1 finely diced Jalapeno Pepper
Mix the ingredients in a microwave safe bowl, and heat for 2 minutes on high. Stir and heat for another 1-2 minutes.
Once internal temp of the backstrap hits 120, it’s the right moment to apply the finishing glaze (keep some of the sauce for serving). Continue cooking to an internal temp 130ºF. Rest the meat off the smoker for 10 minutes.