Bacon Wrapped Venison Backstrap with Maple Dijon Glaze

Bacon wrapped venison backstrap is one of those suppers that makes people wander through the kitchen “just to see what’s cooking.” And if you’ve ever had dry deer meat, this recipe right here is going to change your freezer-meat game.

This one happened on a regular weeknight. I didn’t plan anything fancy. I just wanted something easy that wouldn’t dry out, and somehow this turned into one of those meals that had everybody standing around the stove sneaking bites.

Tender venison backstrap wrapped in bacon, brushed with a sticky maple Dijon glaze, baked in the oven and finished under the broiler so it caramelizes just right. It tastes like something you’d order at a restaurant, but it’s simple enough for a Tuesday night supper.

Scroll on down for the recipe card at the bottom when you’re ready to get cooking.

Ingredients for Bacon Wrapped Venison Backstrap

Backstrap

• 2 venison backstraps cut into 4 pieces
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 6 to 8 slices bacon depending on the size of the backstrap

Maple Dijon Glaze

• 1/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon Alero seasoning or Worcestershire sauce
• 1 teaspoon roasted garlic
• 1 to 2 tablespoons Dijon mustard

Directions

1. Preheat the oven to 350 degrees and line a baking dish with parchment paper.
2. Season both sides of each backstrap piece with seasoning salt, garlic powder, onion powder and black pepper. Finish with a couple turns of fresh ground black pepper on each side.
3. Wrap each piece tightly with bacon and place seam side down on the baking dish.
4. In a bowl or measuring cup mix together the brown sugar, maple syrup, Alero seasoning or Worcestershire sauce, roasted garlic and Dijon mustard until smooth.
5. Brush the glaze generously over the bacon wrapped backstrap.
6. Bake for about 25 minutes or until the internal temperature reaches 140 degrees.
7. Switch the oven to broil and broil for 2 to 4 minutes until the bacon crisps and the glaze caramelizes.
8. Remove from the oven and let rest for 5 minutes before slicing and serving.

For safe internal cooking temperatures on wild game, I always keep the USDA venison temperature guide bookmarked.

Pin Bacon Wrapped Venison Backstrap for Later

If you’re building a freezer-meat recipe board on Pinterest, this bacon wrapped venison backstrap deserves a front-row spot. It’s one of those easy oven baked deer backstrap recipes you’ll come back to every hunting season.

Save it now so you’re not standing in the kitchen six months from now thinking, “What was that venison recipe I loved so much?”

More Cozy Kitchen Favorites from SimplyBlessedDesignz

If you’re loving this freezer-meat supper, you might also enjoy:
• My Yeast Cinnamon Rolls that everybody asks for
• The Lasagna We Always Make for Sunday Supper
• Homemade Ranch
• Faith Journey Bible Study and Podcast

If you’ve got venison in the freezer and a family that’s tired of dry deer meat, I hope this one finds its way onto your supper table soon. It’s easy, cozy, and one of those meals that makes people linger in the kitchen a little longer.

From my kitchen to yours, thanks for being here.
Thanks y’all. XOXO

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