Bacon Wrapped Venison Backstrap

Today’s post is nothing revolutionary or anything, but we did create an impromptu recipe over the weekend that I thought I would share.  Since it’s deer season and all.  Oh, and have I mentioned it’s duck season here?

Wood duck feathers.  One of the prettiest things there are.Wood Duck Feathers | Oysters & Pearls

Wheat brought home one Gadwall and three Wood Ducks Saturday morning.  Wood Ducks & Gadwall Duck | Oysters & Pearls

And in a strange turn of events, we did not have any duck for supper.  We had deer instead.  The excitement in our weekend was cut short.  Nothing dire, but I’ll fill y’all in when and if it’s necessary.  Anyway, we had some backstrap from the freezer instead, and came up with this little recipe that turned out to be really tasty.

Bacon Wrapped Venison Backstrap | Oysters & Pearls

Bacon Wrapped Venison Backstrap

– one piece of venison backstrap
– enough pieces of bacon to cover it
– 1/4 cup soy sauce
– a few dashes of worchestershire sauce
– juice of one lemon
– salt & pepper

Lay bacon horizontally and layer the pieces, just overlapping them, until you have a glorious blanket of bacon long enough to wrap your venison backstrap up nice and cozy.  Set the backstrap in the center (perpendicular to the bacon slices).  Wrap the bacon around the backstrap and pin in place with toothpicks.

Marinate the entire meaty bundle of joy in the rest of the ingredients for at least 30 minutes, but longer if possible.  Grill until the center of the backstrap reaches 140 degrees Fahrenheit for very rare (what the following pictures show), or 145 – 150 degrees for medium rare (would have been my preference).  Let rest five minutes covered in foil before slicing.

Bacon Wrapped Venison Backstrap  | Oysters & Pearls Grilled Bacon Wrapped Venison Backstrap | Oysters & Pearls Bacon Wrapped Venison Backstrap |  Oysters & Pearls

“Done-ness” was a point of debate in our household over the weekend… I would have preferred it to be more done, but the flavor was spot on.  I highly recommend this as an alternative to frying (how I grew up eating backstrap most often).  Although, fried is incredibly delicious, too.

We had it with some of the last of our Fall tomatoes and some fresh squash and onions.

Squash n Onions | Oysters & Pearls Sliced Fall Tomato, Squash and Onions | Oysters & Pearls

I don’t know that I consider this a recipe, but to make “squash and onions,” just melt half a stick of butter in a skillet and cook thinly sliced yellow summer squash with a thinly sliced Vidalia onion until both are soft and smell really great.  Salt and pepper to taste.  At least, this is how I make my squash and onions.

And because I can’t leave you with a terribly lit picture of tomato slices, here’s another pretty Wood Duck picture.

Wood Duck | Oysters & Pearls

I’ll be back tomorrow with (finally) Margarita FRIDAY!!

Until Next Time

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9 thoughts on “Bacon Wrapped Venison Backstrap

  1. Kendall Cole

    My husband and I love back strap! His recipe includes bacon, jalapenos, yellow mustard, and some Worcestershire. Yours sounds delish! We’ll have to try.
    If it makes you feel any better, we also disagree on done-ness. Zach likes it like your husband does, apparently, and I like mine how you like yours. Le sigh. Married lyfe, right?

    1. oystersandpearls Post author

      Oh yum! Would you mind sharing? Or is it on your blog? We are always up for a new way to cook it! And yes, sometimes married lyfe can be trying…. But I suppose I wouldn’t have any venison to cook without him! ;)

      1. Kendall Cole

        This is true, he took me seriously when I said I wanted to eat nothing but venison when the government (read: FDA) shut down! And I don’t mind sharing it at all! I’ll be putting it up on my blog this weekend, actually (we’re making it this Friday for our date night-in). If you want it earlier I can definitely get it to you.

  2. paminga

    Natalie, I used to cook my fried squash the same as you. Just in case you want to add a layer of unhealthy flavor, use bacon grease instead of the butter. I always use green onions in mine. Not that your version is not delicious and for the last several months I only use real butter or the cardio-choice from Walmart. I do not go to Walmart, send my husband, but sure wish the cardio-choice came in a large size! Once again, a great post. Just a FYI, I have started frying bacon in my fry Grandpappy, unless I am low on bacon grease. I cut the pound down the middle and have at it. Pieces are sort of round, but for BLT’s, etc. doesn’t matter to me. There is a negligable amount of grease when it is drained. Takes a total of about 8 minutes. I know many do not like to fry inside their home.


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