Grilled Bacon-Wrapped Backstrap

I know you don’t need everything wrapped in bacon, but it’s just so good!

It’s pretty much unanimous – backstrap is the primo cut of meat from a deer. Call it backstrap, call it loin, call it whatever you want, it’s super tender and super flavorful. Even non-hunters begin to drool a bit at the mention of backstrap.

Backstrap and bacon are almost made for each other. The backstrap itself has close to 0% fat, which makes it so appealing in many ways. The bacon I choose to use for this recipe is almost 100% fat, and is simply used to protect my precious hunk of meat from the flames of the grill.

Wrapping meat in bacon and throwing it on the grill has kind of fallen out of favor recently in many hunter circles. Sure, it’s somewhat lazy. Sure, there’s plenty of ways to prepare the meat without using bacon. Sure, the meat tastes great on it’s own and doesn’t really need the flavor imparted by the bacon. But you know what, this is just really good, and there’s no getting around it.

Give it a try for your next small group get together, and see if you don’t convert a couple of folks into rifle-toting treestand residents next winter.

Good luck, and good eating!

Ingredients

1 deer backstrap, whole
A1 sauce
1 package bacon (good, cheap, fatty bacon)

Step 1 – Rinse off backstrap and pat dry

Step 2 – Rub backstrap with olive oil and salt lightly.

Optional – brush on a coating of your favorite seasoning sauce. I prefer A1, but I’ve also used Worchestershire with good success. Anything to build a flavorful crust on the outside of the meat

Step 3 – Wrap the backstrap with strips of bacon. Use toothpicks to hold the bacon in place if needed.

Step 4 – Preheat the grill on medium heat. Grill the backstrap until the bacon is close to done. If you want to go by temp, the recommended minimum temp for doneness of venison is 145°F, though many folks push it to 160°F. Being basted by the bacon as it cooks, the meat will be fine, even at 160.

Step 5 – Remove the meat from the grill and let rest for at least 5 minutes. Slice into medallions and serve with mashed potatoes or similar sides.

Optional – Some folks, especially kids, sometimes ask for a dipping sauce. Though many purists consider it sacrilege, it’s ok to offer them some A1 or other steak sauce to compliment the meat. If you don’t want to use it, fine, but don’t turn someone off of wild meat because of your purist thoughts.