Bacon Wrapped Grilled Venison Backstrap Roast

Sue Adame Recipe

By Sue Adame fortheloveoffood

2 Hr
30 Min

My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.


11/2 lb
venison backstrap roast
3 slice
pepper bacon, thick sliced
1/4 c
soy sauce
2 Tbsp
olive oil
2 clove
garlic, minced
2 Tbsp
worcestershire sauce
1 Tbsp
rosemary, dried
1 Tbsp
thyme, dried
2 tsp
salt and pepper

Directions Step-By-Step

Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
Remove from refrigerator 30 minutes prior to grilling.
During this time prepare the charcoal grill to med-high heat.
Wrap bacon around roast and secure with toothpicks.
Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
Remove from grill and let rest 10 minutes before slicing.

About this Recipe

You May Also Like:



Taylor Dufur saiahleigh
Oct 3, 2013
I am going to try this in the crock pot, with a rolled roast and with some different seasonings. But I love the idea of using bacon! Bacon makes a lot of things taste better and juicier, I can't believe I have never thought of this myself! We prefer to eat the steaks from our deer the most, so maybe this roast will change our minds about using some of the other meat (instead of grinding it into hamburger). Thanks for posting!!!
Sue Adame fortheloveoffood
Jul 24, 2013
Thanks Shelly I am so glad you love it as what seems as much as we do! It is on our menu for Saturday. Thankfully the season is almost here as we are getting low!
Shelly Weirauch Ferguson shellymferguson
Jul 24, 2013
Made this again tonight....just wanted to say "yum" one more time. Thanks again for the recipe!
Sue Adame fortheloveoffood
May 31, 2013
James - so happy that you enjoyed the recipe. You are a lucky man for someone to give up some of their back strap! I may do the medallion slices next time. Thanks for the idea.
James Encephalomaniac James_Encephalomaniac
May 31, 2013
Our neighbor gave us some venison backstrap (sliced into butterflied medallions) and after a lot of looking at recipes, I settled on this one! It was an excellent choice.
Using 3/4" thick medallions instead of whole backstrap, 2.5-3 minutes per side resulted in succulent pink meat. It was a treat and I am grateful both to the person who gave us the meat and to the author of this recipe!