MEAT: It’s what should be for dinner–4 Ingredient Bacon-Wrapped Venison Recipe
By angelamontana

Posted: July 11, 2018

Some people find it difficult to figure out what to eat when they are dieting–for example, the keto diet is popular these days, and it is a high-fat, low-carb diet–but, it is great for meat-eaters. Here is a recipe that is delicious for anybody and is also a great way to cook the venison backstraps in your freezer!  It’s phenomenal with a side of garlic mashed potatoes for those who are not on the keto diet!  (You can always substitute mashed garlic cauliflauer for a similar effect, though.)

Keep it simple with these four ingredients:

  • 11 Strips of Bacon (Homemade Bacon is best!!!)
  • 1 Venison Backstrap
  • Kosher Salt
  • Fresh Ground Black Pepper

And then…the recipe:

  1. Pre-Heat the oven to 375 degrees.
  2. You need to weave a Bacon Net. Yes, you read that right! See the photo above to get an idea of what it should look like. I leave a little bit of space in my Bacon Net to slightly cut down on the raw amount of bacon I use. If you want to tighten it up and get 12 or 13 bacon strips in there, by all means rock out with your bad self!
  3. Lightly season the backstrap with salt and pepper. The bacon will impart a lot of flavor but a base layer of flavor never hurts.
  4. Roll the seasoned venison backstrap in the bacon net. Place it on a baking sheet with the seam in the bacon net facing down.
  5. Bake the Bacon Wrapped Venison for 15 minutes. At this point carefully roll it over and insert a meat thermometer.
  6. Finish roasting until you reach an internal temperature of 150 degrees. This will give you a perfect Medium. If you want Medium Rare roast it to 135 degrees.
  7. Let it rest for at least 5 minutes but preferably 10. This will let the bacon firm up just a bit more and ensure that the bacon wrapped venison backstrap is perfectly juicy!

TA DA!  The end result will have everybody happy.  Go for a spinach salad with ranch on the side to make sure you get your veggies, too!

Recipe from


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