Description
A delicious smoked venison backstrap recipe stuffed with herbs and wrapped in crispy bacon, perfect for wild game enthusiasts.
Ingredients
Scale
- 2–3 lbs venison backstrap
- 8–10 slices bacon
- Fresh herbs (rosemary, thyme)
- Garlic cloves
- Olive oil
- Salt and pepper
- Butter
Instructions
- Prepare venison by trimming any silver skin
- Season backstrap with salt, pepper, and chopped herbs
- Wrap backstrap with bacon slices
- Smoke at 225°F until internal temperature reaches 130-135°F
Notes
- Let meat rest for 10-15 minutes before slicing
- Use a meat thermometer for best results
- Choose thick-cut bacon for better wrapping
- Store leftovers in an airtight container for up to three days
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Wild Game
Nutrition
- Serving Size: 1 portion
- Calories: 320
Keywords: venison, wild game, smoking, backstrap, holiday cooking
