Why You’ll Love This Grilled, Bacon Wrapped Venison Back Strap Recipe
You’re going to absolutely love this Grilled, Bacon Wrapped Venison Back Strap recipe for a few reasons.
First, the combination of tender venison and crispy bacon creates a mouthwatering flavor that’s hard to resist.
Second, grilling brings out the rich, smoky notes, making every bite a delight.
Plus, the marinade elevates the taste with its perfect blend of spices, ensuring your venison is juicy and flavorful.
I can’t stress enough how easy it’s to prepare!
Whether you’re impressing guests or enjoying a cozy night in, this dish guarantees satisfaction.
Trust me; it’ll become a favorite in your recipe collection!
Ingredients of Grilled, Bacon Wrapped Venison Back Strap
When it comes to whipping up a fantastic meal, the right ingredients can make all the difference. For this Grilled Bacon Wrapped Venison Back Strap, you’ll need a mix of delicious components that not only enhance the flavor but also create a dish that’s sure to impress. So, grab your shopping list and get ready to gather some tasty items that will make your taste buds dance.
Ingredients:
- 3/4 cup olive oil
- 1/4 cup sherry wine vinegar (or cider vinegar)
- 2 tablespoons diced shallots
- 1 tablespoon crushed black peppercorns
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
- 24 ounces venison steak (back strap or tenderloin)
- 1 lb pepper bacon
Now, let’s chat about these ingredients for a minute. First off, the venison is the star of the show, and if you’ve got access to fresh, high-quality meat, that’s going to elevate this dish immensely.
If you’re not a fan of venison or can’t find it, you could substitute with another lean meat, but it won’t quite have the same wild flavor. The marinade is where the magic happens, so be generous with the olive oil, and don’t skimp on the spices. They create a beautiful blend that seeps into the meat, making each bite flavorful.
And speaking of the bacon, who doesn’t love a little crispy goodness? Just remember, you want to half cook it first; nobody wants chewy bacon wrapped around their steak.
How to Make Grilled, Bacon Wrapped Venison Back Strap
Alright, let’s plunge into the delicious world of making Grilled Bacon Wrapped Venison Back Strap. First things first, you’ll want to gather your ingredients and a big bowl because we’re about to whip up a marinade that will make your taste buds sing.
Grab that 3/4 cup of olive oil and pour it in the bowl, followed by 1/4 cup of sherry wine vinegar (or cider vinegar, if that’s more your style). Next, toss in 2 tablespoons of diced shallots, 1 tablespoon of crushed black peppercorns, and 1 teaspoon each of minced garlic, ground cumin, sea salt, and cayenne pepper.
Give it a good stir until everything is nicely combined. This marinade is going to soak into the venison and create a flavor explosion, so don’t rush it—let it sit and mingle for a bit.
Now, take your 24 ounces of venison steak (that back strap or tenderloin is perfect), and let it marinate overnight in the fridge. Trust me, the longer it sits, the better it gets.
The next day, it’s showtime. You’ll want to start by preheating your grill to medium-high heat. While that’s heating up, let’s talk bacon. You’ll need 1 pound of pepper bacon.
Now, here’s a little tip: half-cook the bacon in a skillet just until it starts to get crispy. This is a game-changer because nobody wants to bite into a chewy, undercooked piece of bacon wrapped around their steak.
Once the bacon is ready, take each piece of venison and wrap it tightly with the bacon. Secure it with toothpicks if you need to, but make sure you’re not stabbing the meat like it’s a villain in a horror movie. You want it snug but not completely suffocated.
Now, it’s time to grill. Place the wrapped steaks on the hot grill and cook them to your liking. Remember, venison is best when it’s not overcooked, so aim for medium-rare if you can.
Keep an eye on them, flip them occasionally, and when they’re beautifully browned and the bacon is crispy, you’ll know it’s time to pull them off.
Let them rest for a few minutes, slice, and serve. You’re going to impress everyone with this one, even if your last grilling attempt involved more smoke than success. Enjoy the accolades, my friend; you’ve earned it!
Grilled, Bacon Wrapped Venison Back Strap Substitutions & Variations
After enjoying the deliciousness of grilled bacon wrapped venison back strap, it’s fun to explore some substitutions and variations to tailor this dish to your taste.
You can swap out venison for elk or beef tenderloin if you prefer a different meat. For the marinade, try using balsamic vinegar instead of sherry wine vinegar for a unique twist.
If you want extra flavor, add fresh herbs like rosemary or thyme. Instead of bacon, consider prosciutto for a gourmet touch.
Experiment with spices, too—smoked paprika could add a fantastic depth. Let your creativity shine!
What to Serve with Grilled, Bacon Wrapped Venison Back Strap
To elevate your dining experience, consider pairing grilled bacon wrapped venison back strap with complementary sides that enhance its rich flavors.
I love serving it with a creamy garlic mashed potato, which balances the savory notes of the bacon.
Roasted seasonal vegetables, like asparagus or Brussels sprouts, add a pop of color and freshness.
A tangy arugula salad dressed with lemon vinaigrette cuts through the richness beautifully.
If you’re feeling adventurous, a wild rice pilaf brings an earthy element.
Finally, don’t forget a robust red wine to tie it all together and elevate your meal to a new level.
Enjoy!
Additional Tips & Notes
While preparing your grilled bacon wrapped venison back strap, keep in mind a few essential tips to enhance the overall experience.
First, make certain to marinate the venison overnight for maximum flavor.
When wrapping the bacon, use partially cooked strips to guarantee they crisp up nicely on the grill.
Don’t forget to monitor the internal temperature; venison is best enjoyed medium-rare. I recommend using a meat thermometer to avoid overcooking.
Finally, let the steaks rest for about five minutes after grilling—this helps the juices redistribute.
Enjoy your delicious creation with your favorite sides for a memorable meal!