One of my favorite wild game recipes that I make all year is this bacon-wrapped venison backstrap. Different people have different opinions on the taste of pork and venison together, but I think this famous pair will always have a place at the dinner tables of hunters all over the world.
I don’t think bacon is used to hide the taste of deer meat. Instead, I see it as a tool for cooking deer steak. It adds a little fat, some chewy goodness, and that smoky flavor that we all know and love. In the end, you have a soft, colorful deer backstrap that has been wrapped in tasty, smoky, fatty pork. What’s not to love?
Hey folks, Im Larry. The recipes on this page come from my time as a chef, my hunter travels, and my time as a dad. Since I cook based on these experiences, my food can be fun and new, traditional, or more like comfort food from the family.
Venison bacon is a unique and savory treat made from deer or elk meat. With its rich, smoky flavor and pleasantly chewy texture, venison bacon is growing in popularity among wild game enthusiasts. But without proper oven cooking technique, it can end up dry or underdone. Follow this guide to learn the foolproof method for oven-baking flavorful, tender venison bacon every time.
Why Cook Venison Bacon in the Oven?
There are several advantages to using the oven:
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Requires no special equipment – just a standard oven.
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Allows for easy batch cooking of large quantities
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Cooks the bacon evenly with no cold or hot spots.
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Renders fat thoroughly for crispy, brown slices.
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Provides hands-off cooking without constant monitoring.
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Infuses smoky flavor when cooked on a baking sheet.
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Avoids the spattering mess of pan frying.
The steady, ambient heat of the oven is ideal for achieving perfectly done venison bacon with crispy edges and tender, meaty centers in every slice.
Choosing the Right Venison for Bacon
To yield the best results, select high-quality venison such as:
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Meat from the hindquarters for optimal leanness.
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Antlerless deer meat which is more tender than bucks.
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Wild venison rather than farmed for superior flavor.
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Fresh never-frozen cuts to prevent moisture loss.
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Well-trimmed pieces without a lot of silver skin or sinew.
The right venison ensures your bacon has a rich taste and tender bite after oven cooking.
Preparing Venison Prior to Cooking
Proper prep is key:
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Trim venison into uniform 1-inch thick slabs.
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Cure slabs 5-7 days using a dry rub or wet brine.
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Cold smoke slabs for 1-2 hours to add flavor if desired.
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Chill cured venison overnight to firm it up for slicing.
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Cut into bacon strip sizes, about 1/4 inch thick.
This provides even slices that will cook consistently in the oven.
How to Cook Venison Bacon in the Oven
Follow these simple steps:
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Preheat oven to 375°F to ensure thorough, even cooking.
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Line a rimmed baking sheet with parchment paper or foil.
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Arrange bacon strips in a single layer without overlapping.
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Bake for 12-15 minutes until sizzling and golden brown.
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Flip strips and bake 10 more minutes until crisped on both sides.
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Transfer to a paper towel-lined plate to drain.
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Let cool slightly before serving to avoid burning your mouth!
Tips:
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Use a convection setting for quicker, crispier bacon.
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Add a baking rack to lift bacon off drippings for crisper texture.
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Sprinkle strips with brown sugar or maple syrup before baking for sweetness.
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Check often to avoid overbaking. Venison scorches quickly.
Troubleshooting Oven-Baked Venison Bacon
Bacon too chewy: Bake longer until crispy or fry after baking for added crisping.
Bacon too dry: Don’t overbake. Venison has less fat than pork.
Bacon burnt: Use lower temp (325°F), watch closely, flip halfway through.
Bacon uneven: Preheat oven fully, use convection setting, bake in single layer.
Bacon too salty: Reduce salt in curing or soak briefly in cold water before baking.
Alternate Ways to Cook Venison Bacon
If you don’t have an oven, you can also cook venison bacon on the stovetop in a skillet over medium-low heat. Just be sure to use a splatter screen to minimize mess. You can also chop venison bacon into bits to render and crisp in soups, salads, or other dishes.
For busy mornings, pre-bake a batch until just shy of done then freeze. When ready to eat, put frozen slices directly into a hot pan or warm oven just until heated through and crispy.
Serving Suggestions for Venison Bacon
The rich flavor of venison bacon complements both sweet and savory dishes:
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Crispy eggs, hashbrowns, and toast
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BLT sandwiches with juicy tomatoes
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Salads topped with crumbled bits
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Baked beans or collard greens
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Pork and beans with chopped bacon
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Hot open-faced venison burgers
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Cheesy potato casserole with bits on top
With proper oven technique, you can enjoy incredibly tasty venison bacon on its own or as the perfect addition to all types of meals. Experiment with flavored rubs, sweet glazes, and inventive serving ideas. Venison bacon is sure to become a new favorite!
FAQs About Cooking Venison Bacon in the Oven
What temperature should I bake venison bacon?
Bake at 375°F to ensure it cooks through fully and crisps up.
How long does it take to bake venison bacon?
Plan on baking for about 12-15 minutes per side, less for thin slices.
Can I use a baking sheet instead of a pan?
Yes, a rimmed baking sheet works great. Line it with foil or parchment paper.
Should I flip the bacon halfway through baking?
Yes, flip once so both sides cook evenly until crisped up.
How do I know when it’s done baking?
It’s done when the bacon is sizzling, browned, and crispy looking on both sides.
With the right prep and oven technique, venison bacon can be just as delicious as pork bacon but with its own unique wild flavor. Master the method for baking up perfectly crispy, savory slices every time. It’s a real treat!
For the Ginger Scallion Sauce
- 2 tablespoons olive oil
- 2 tablespoon butter
- 3 tablespoons minced ginger
- 1 garlic clove, minced
- ½ teaspoon crushed Sichuan peppercorns
- ¼ teaspoon chili flakes
- 1 cup thinly cut scallions
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- Salt to taste
Can You Substitute Loin with a Venison Tenderloin?
I recommend not attempting this recipe with a small venison loin or the tail end of the loin. I also would not substitute a venison tenderloin for the backstrap in this recipe. Even though they are a tender cut of meat, they are too small if you want your steaks to have a cool red center and your bacon to be perfectly cooked. Youd be better suited to make something like venison medallions instead.
If you use a whole backstrap or even just half of one, you have a much better chance of getting a perfectly cooked center and golden brown bacon.
I also highly recommend the use of an instant read digital thermometer for this recipe. It’s a good idea to check the doneness of the steak after the bacon has been crisped to gauge whether you can finish cooking it in the pan or in the oven
You can use this recipe to cook a whole venison loin; just make sure you double the amount of bacon that it calls for. Plus, having a little extra bacon never hurts anyway right?.
Lastly, if you make this bacon wrapped venison, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that youve made.