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Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze

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Last Updated on December 29, 2020 by Renee’

AIP Friendly, Paleo, Gluten Free, Soy Free

This Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze is to die for! OMG! You don’t even have to like Venison to like this recipe! So easy & delicious.

My husband loves to smoke meat. Any kind of meat. We have a Primo Smoker that we have used for years, but recently he decided he wanted a pellet smoker. It’s all the rage right now. So he did his research & decided to get the Pit Boss Pro Smoker. He liked it better than the Traeger due to the lid feeling a little heavier duty & sturdier. I know people who have the Traeger & swear by it! You can’t go wrong either way.

One of the main things we love about the pellet smoker vs. a regular smoker such as the Big Green Egg is the control. You set the temperature & leave it. And with certain models, you put the app on your smartphone & can control it from there. The Pit Boss Pro that we have has that option. I swear everything has an app these days!

So my husband has been deer hunting & we have a ton of meat in the freezer. For some reason, people think that venison is gamey. I think they just don’t know how to cook it. Then Venison Backstrap Loin is one of the tenderest parts of the deer. So for that reason, it’s one of my favorites. 

 

To Brine or Not to Brine

Brining helps to retain moisture & tenderizes the meat. There are lots of different ways to make a brine, but there are three basic ingredients in any brine: It is a combo of water, salt & sugar (I use raw honey) & whatever spices you like. With the backstrap or tenderloin, it’s not absolutely necessary but does add more flavor.

I chose not to brine this time (because I didn’t have time) before cooking but it would have been even better to marinate it for a few hours or overnight. With tougher meats definitely don’t skip the brine.

With that being said I made the Honey Ginger marinade & used it as a glaze during the last 20-30 minutes of cooking time. I reserved the rest as a dipping sauce! OMG! it was so good!

 

Ingredients:

  • Venison Backstrap (Tenderloin)
  • Garlic Powder
  • Sea Salt
  • 1 lb. thin-sliced Bacon (uncured)

Honey Ginger Glaze (Marinade/Brine) 

*This Honey Ginger Glaze is great on any meat. 

Directions:

  • If Brining, mix all glaze ingredients & pour over backstrap in a Ziplock bag or large bowl, turning often to coat. Refrigerate 2 hrs. – overnight. Preferably overnight. 
  • When ready to cook remove backstrap from marinade. Save the marinade for later. 

 

  • If Not Brining, sprinkle generously with salt & garlic powder.
  • Wrap in bacon. 

  • Preheat smoker to 225 degrees.
  • Place Bacon Wrapped Venison on the Smoker.
  • Put the thermometer prong in the thickest part of the backstrap. 
  • Smoke the backstrap for 1-1 1/2 hours depending on the thickness of the meat. 
  • The internal temperature should be 130 for rare, 140 for med rare, 145 for med, and 160 for no pink or redness. We like it med. 145 internal temp. You don’t want to overcook it. You want it tender & juicy. We like ours Medium. 
  • During the last 20-30 minutes, start brushing on the glaze & turning the meat. 
  • When Venison gets to the desired temperature, remove from smoker & let the venison rest for 10-15 min. before slicing. 
  • Serve with any remaining glaze. (make sure to bring to a boil before serving if it was used for brining raw meat)

 

 

Notes:

  • Make sure to trim all fat & silver skin from the venison. This is what gives deer meat the gamey taste. 

More Venison Recipes:

Serving Suggestions:

Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze

Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze

Ingredients

  • Venison Backstrap (Tenderloin)
  • Garlic Powder
  • Sea Salt
  • 1 lb. thin-sliced Bacon (uncured)

New Group

Instructions

  1. If Brining, mix all glaze ingredients & pour over backstrap in a Ziplock bag or large bowl, turning often to coat. Refrigerate 2 hrs. - overnight.  
  2. When ready to cook remove backstrap from marinade. Save the marinade for later. 
  3. If Not Brining, sprinkle generously with salt & garlic powder.
  4. Wrap in bacon. 
  5. Preheat smoker to 225 degrees.
  6. Place Bacon Wrapped Venison on the Smoker.
  7. Put the thermometer prong in the thickest part of the backstrap. 
  8. Smoke the backstrap for 1-1 1/2 hours depending on the thickness of the meat. 
  9. The internal temperature should be 130 for rare, 140 for med rare, 145 for med, and 160 for no pink or redness. We like it med. 145 internal temp. You don't want to overcook it. You want it tender & juicy. 
  10. During the last 20-30 minutes, start brushing on the glaze & turning the meat. 
  11. When Venison gets to the desired temperature, remove from smoker & let the venison rest for 10-15 min. before slicing. 
  12. Serve with any remaining glaze. (make sure to bring to a boil before serving)
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