How do you cook bacon wrapped backstrap in the oven?


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon on a slotted baking pan.
  3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  4. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper.

How do you make bacon backstrap?

Wrap the backstraps in bacon, place seam side down on a wire rack, and season with the BBQ Rub. Cook. Set the rack on the smoker, and cook until the internal temperature reaches 130°F (54°C) or your desired doneness, about 30 minutes. The bacon should be brown on the outside.

What is the best way to cook deer Backstraps?

Grilled venison backstrap.

  1. Preheat the grill to medium-high heat.
  2. Grill the backstrap for 6-8 minutes per side, or until a meat thermometer reads 130-135 degrees Fahrenheit for medium-rare to medium. Let rest for 5-10 minutes before slicing.

How long does it take to smoke bacon wrapped backstrap?

The backstraps are delicate; you don’t want to over-smoke them. Smoke the backstraps with smoke for no more than 45 minutes, allowing them to cook for 1 to 1 ½ hours. It is important to use a meat thermometer to watch the temperature as it climbs.

How do you cook venison Backstraps in the oven?

How To Cook Venison / Deer Tenderloin or Deer Backstrap

  1. Preheat oven to 375F.
  2. Season the deer meat with salt and pepper.
  3. Add olive oil and butter to a medium size pan that’s at medium high heat.
  4. Transfer pan to oven and cook an additional 7-10 minutes or until internal temperature of deer reaches 145F.

How do you cook bacon wrapped deer tenderloin in the oven?


  1. Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Remove tenderloin and discard marinade.
  4. Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare.

What can you stuff in backstrap?

The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley.

How do you cook venison wrapped in bacon?

Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick. Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet. Bake for 10 – 12 minutes at 450.

Why is my deer backstrap tough?

“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

Is tenderloin and backstrap the same?

For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.

How do you smoke bacon wrapped venison?

Preheat smoker to 225 degrees. Place Bacon Wrapped Venison on the Smoker. Put the thermometer prong in the thickest part of the backstrap. Smoke the backstrap for 1-1 1/2 hours depending on the thickness of the meat.