Baconated Backstraps

Use as a crowd-pleasing appetizer (just put on a skewer) or main course. The bacon adds the much needed fat to solve any drying out issues… Submitted by Adam W.


– 1/2 Cup Worcestershire sauce

– 1/3 Cup low sodium Soy Sauce

– 2 Tbsp. liquid smoke (I prefer Wright’s Hickory)

– 1 tsp. McCormick Seasoned Meat Tenderizer

– 1 tsp. onion powder

– 1 tsp. garlic powder

– 2 tsp. black pepper

– Package of bacon

– 1 deer loin, cut into 3/4″” to 1″” steaks, then butterflied

– Dipping sauces (optional)


Combine all ingredients (other than dipping sauces) in a non-reactive bowl and mix thoroughly, taking care not to tear the bacon strips.

Let bacon and venison soak from 1-4 hours, covered, in the fridge.

Preheat oven to 350 F

Wrap 1 (or 2 from a small deer) loin cuts with a strip of bacon and place, loose ends down, on a lightly oiled broiling rack.

Place rack/pan in the middle position of your oven and bake for 12-15 minutes, turning once.

Remove pan from oven and cover with foil tent.

Turn on oven’s broiler.

Once broiler is heated, place pan in top position (or nearest to) and broil for 1-2 minutes per side, depending on bacon thickness.

Remove and serve as is, or use bamboo skewers to serve as appetizers. Offer dipping sauces (BBQ, teriyaki, etc).


Hunt us down