Bacon Wrapped Backstrap

Bacon Wrapped Backstrap
Bacon Wrapped Backstrap by

A simple venison backstrap seasoned with salt and pepper, wrapped in bacon and baked in the oven until crispy perfection. You can also throw this bad boy on the grill.

The word “backstrap” will get the attention of any hunter, but the words “backstrap” and “bacon” will have them foaming at the mouth…or at least that’s what happens to me.

There are so many things you can do with a backstrap. Most of the time I make steaks with them, but on occasion, I like to wrap it in bacon and bake or grill it. Sometimes I’ll even flatten it and stuff it with various other foods like onions, jalapenos, and cream cheese or pepper jack cheese and sometimes I’ll add a little more deer meat, such as sausage or even seafood. The possibilities are endless.

The possibilities are endless when it comes to marinades as well. I like using Stubb’s brand marinades even though they don’t have a particular marinade just for venison, but everything I’ve tried turned out fabulous.

There are a lot of great homemade marinades I use as well. You can marinade in broth or a saltwater brine, a brown sugar mixture or even sweet tea. Sometimes I’ll mix up a couple of cups of Worcestershire sauce, and a couple of teaspoons each of garlic powder, onion powder, salt, black pepper, and anything else I might want to add. I let it soak at least 24 hours and then drain the marinade when ready to cook.

I wrap mine the easy way and as my friends from the Facebook group P.E.T.A. People Eating Tasty Animals tells me, many people wrap them this way. However, you get better bacon coverage if you do a bacon weave instead. If you’re interested, do a Google search and you’ll find lots of instructions on how to make a bacon weave.

For this recipe, I kept it as simple as possible. I didn’t marinade it. I simply sprinkled some seasoning on the backstrap, wrapped it in bacon, sprinkled a little more seasoning over the bacon, baked and then crisped the bacon on broil.

Easy Peasy!

Bacon Wrapped Backstrap waiting to be cooked
Bacon Wrapped Backstrap waiting to be cooked

Bacon Wrapped Backstrap

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Yield: 6 Servings
Serving Size: 1 Slice


  • 2 lb venison backstrap
  • 6 pieces of thin bacon
  • Dash of salt
  • Dash of black pepper


  1. First, place the oven rack in the center and preheat to 350 F.
  2. Pat the backstrap partially dry. This makes it easier to wrap. Sprinkle with a dash of salt and black pepper.
  3. Start at one end and wrap a piece of bacon around the backstrap, keeping the end piece of the bacon under the backstrap.
  4. Continue wrapping until the backstrap is covered in bacon. Sprinkle with a little dash of salt and black pepper.
  5. Bake or grill, for rare about 15-20 minutes, for medium about 25-30 minutes, well done (I hope you pass on this), but about 35-40 minutes.
  6. If you’re unsure, use a thermometer. Rare is about 125, medium 145, and well done is 160.
  7. If you bake this, once you’re done baking, to help crisp the bacon, you can turn the oven to broil and turn the backstrap occasionally to crisp it all around. If you want, you can also place the backstrap in a heated medium-high frying pan or on the grill and heat just until crisp.


One little important note–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.

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.

I can just look at it and drool!

Bacon Wrapped Backstrap
Bacon Wrapped Backstrap by

Bacon Wrapped Backstrap is delicious with corn on the cob, mashed potatoes or potatoes baked with bacon and cheddar cheese, and baked beans. Try our Venison Baked Beans recipe. It is fantastic with Bacon Wrapped Backstrap!

Venison Baked Beans
Venison Baked Beans

The good, the bad and the delicious…

  • Bacon Wrapped Backstrap contains no sugar, no carbs, and is high in potassium and protein.
  • It also might be too high in sodium for some.

See tips below for making this a more diet-friendly recipe. 

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Bacon Wrapped Backstrap Nutrition Facts

 Yields: 6 Slices Serving: 1 Slice
 Calories 267Calories from fat: 27
 % Daily Value*
Total Fat 8 g 12%
 Saturated Fat 1 g 6%
 Monounsaturated Fat 0 g
 Polyunsaturated Fat 0 g
 Trans Fat 0 g
Cholesterol 8 mg 3%
Sodium 933 mg 39%
Potassium 595 mg 17%
Total Carbohydrates 0 g 0%
 Dietary Fiber 0 g 0%
 Sugars 0 g
Protein 45 g 90%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the sodium omit the added salt and also use low-sodium bacon.
  • Whatever changes you make to your Bacon Wrapped Backstrap, you can recalculate the nutrition facts at

Bon Appétit

Bacon Wrapped Backstrap from

Do you want a burger made with Smoky Bacon Cheddar Cheese…Check out The Ding Dang It Burger!

The Ding Dang It Burger
The Ding Dang It Burger

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28 thoughts on “Bacon Wrapped Backstrap”

  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

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  4. 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.

  5. 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.

  6. 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. Hi Mark! I have used cookie sheets and metal baking pan bans. 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.

  7. 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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