Bacon Wrapped Backstrap

Bacon Wrapped Backstrap
Bacon Wrapped Backstrap

Ingredients:

Getting it done:

Stay Healthy

Serves: 6

Serving Size: 1/6 of Bacon Wrapped Backstrap

Calories: 267

Fat: 8 g

Carbohydrates: 0 g

Notes

I chose a very simple recipe but you can spice your backstrap up in lots of different ways or marinate it. 

Make sure your backstrap has close to the same size thickness throughout. If not, it will bake unevenly. Also, if you have a small backstrap, you might want to cut the cooking time down. You don’t want an overcooked backstrap. Using a thermometer helps a lot. Rare is about 125, medium 145, and well done is 160.

When ready to serve, slice the backstrap on each circle of bacon–in other words, use the bacon as a guide to cut the backstrap. This way, everyone gets an equally sized piece and it’s easier to calculate the nutritional facts.

Bacon Wrapped Backstrap from DeerRecipes.online
Bacon Wrapped Backstrap by DeerRecipes.online

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30 Responses

  1. Made this tonight and it was awesome! I’ve always grilled backstraps and grilling is tricky. Hot spots, cold spots, flames here but not there, I always got some cooked just right and others not. The controlled environment of an oven solves that. I baked until rare, then broiled a couple more minutes. Then drizzled the bacon fat over the meat after it was on the plate. Nirvana!

      1. I marinated backstrap in Italian dressing for 4 hours put garlic thyme and curry dry rub wrapped in bacon came out delicious cut it with a fork

  2. It was excellent once it was cooked. But the instructions said 25 mins cook time. I had mine in almost an hour before it was just over rare

  3. Gonna give it a try this weekend on the grill. Question is bacon weave or not…seasoning or not.
    And direct or indirect heat?
    Wish me luck

    1. I just wrapped mine around the backstrap. The only seasoning I used was salt and black pepper but you can use any seasoning you wish. Good luck! I’m sure it will be great.

  4. I made this for dinner tonight. I did it a little different because It was given to me by a friend and was not told it was backstrap steaks not a roll so I had to change it up just a little bit it turned out great even my kids loved it. Thank you very much.

  5. Delicious! Perfectly cooked per your directions. We normally pan fry our backstrap steaks with onion, peppers and mushrooms in butter, but this is a delectable alternative that was as mouthwatering as promised. Thank you!

    1. Thanks for the feedback Elisa! I’m glad you enjoyed the bacon wrapped backstrap. Sometimes I fix it just as you described but I add in some cheese and it is so delicious! Here’s the link if you’d like to check out our Venison Stir-Fry.

    1. Hi Mark! I have used cookie sheets and metal baking pans. Both seem to work great. I do not cover the backstrap. Covering it up seems to keep the bacon soggy and I want it as crispy as possible.

  6. Making this tonight with Garlic Pepper as my only seasoning. What adjustment – if any – to the cooking time/temp would you recommend if adding potatoes to the baking dish?

    1. Hi Mike! I’ve never done that so I’m not sure. You could always fix them separate or if you fix them together just keep an eye on the backstrap so that it doesn’t get too well done.

      1. So I sprinkled garlic pepper on the meat then again after the bacon wrap, added potatoes, onions, a variety of bell peppers and mushrooms to the pan. There was some trial and error with all the extras but it came out awesome! Cooked to 130 internal temp and finished off at 375 to crisp the bacon. It was super moist and the bacon also added just a hint of smoke to the meat.

        If I do it like this again I think I’ll cover it with foil for the first 10-15 mins at 350 to help the potatoes cook faster. Uncover and continue at 350 for maybe 10 mins, then finish at 375 to crisp the bacon, aiming for that 130-135 internal temp again.

    1. I would put it on a medium-high grill and for rare about 15-20 minutes, medium about 25-30 minutes, and well done about 35-40 minutes. Using a thermometer is your best bet. Rare 125, medium 145, and well done is 160.

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