# Pepper-Crusted, Bacon-Wrapped Venison Backstrap
*Tender balsamic-marinated loins wrapped in smoky, crispy bacon*

## Headnote
Venison is the crown jewel of the wild harvest, but its lean profile makes it notoriously unforgiving on a hot grill. Without a buffer, the meat can swing from perfectly rare to dry and metallic in a heartbeat. Wrapping the backstrap in high-quality bacon isn't just a flavor play; it’s an insurance policy. The rendered fat from the pork bastes the venison as it sears, keeping the interior buttery and lush while providing a salty, crispy contrast to the deep, earthy richness of the deer.

The secret to success here is cold-smoking the bacon onto the meat. By starting with a cold grill or a low-heat zone, you allow the bacon to render and adhere to the venison before the final high-heat finish. This prevents the "loose blanket" effect where the bacon slides off the moment you slice it. I first served this at a summer solstice bonfire, and even the skeptics who "don't like gamey meat" were reaching for seconds before the platter hit the table.

Always use a meat thermometer for this recipe. Because venison lacks intramuscular fat, the margin between "chef’s kiss" and "overdone" is about five degrees. Aim to pull the meat at 130°F (54°C) for a perfect medium-rare.

**Prep time:** 20 min (plus 4 hours marinating)
**Cook time:** 25 min
**Total time:** 45 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
**For the Marinade:**
- 1.5 lbs venison backstrap, trimmed of all silver skin and cut into two 8-inch logs
- 1/4 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, smashed and peeled
- 1 tbsp Worcestershire sauce
- 1 tsp coarse sea salt
- 2 tsp cracked black pepper

**For the Wrap:**
- 8–10 slices center-cut bacon (not thick-cut, which takes too long to crisp)
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- Kitchen twine or toothpicks (soaked in water for 30 minutes)

## Method
1. Place the venison logs in a large resealable bag with the olive oil, balsamic vinegar, garlic, Worcestershire, salt, and pepper.
2. Massage the bag to coat the meat evenly and refrigerate for at least 4 hours, or up to 12 hours.
3. Remove the venison from the marinade and pat it thoroughly dry with paper towels; moisture is the enemy of a good sear.
4. Brush a thin, even layer of Dijon mustard over the entire surface of each venison log to act as a "glue" for the bacon.
5. Lay 4–5 slices of bacon on a cutting board, slightly overlapping each other vertically to create a sheet the width of the venison log.
6. Place one venison log at the edge of the bacon sheet and roll it tightly, ensuring the bacon fully encases the meat.
7. Secure the bacon by tying kitchen twine around the log at 2-inch intervals or pinning the seams with soaked toothpicks.
8. Dust the outside of the bacon-wrapped logs with the smoked paprika for color and a hint of sweetness.
9. Preheat your grill to medium heat (about 350°F / 175°C) and establish a two-zone cooking area with a hot side and a cool side.
10. Place the venison on the cool side of the grill and close the lid, cooking until the bacon begins to shrink and the internal temperature of the meat reaches 115°F (46°C), about 15–20 minutes.
11. Move the logs to the hot side of the grill and sear, turning every 60 seconds, until the bacon is browned and crisp.
12. Remove the meat from the grill when the internal temperature hits 130°F (54°C) for medium-rare.
13. Transfer to a carving board and let the meat rest, untouched, for 10 minutes to allow the juices to redistribute.
14. Snip the twine and slice the backstrap into 1-inch thick medallions.

## Variations
**Sweet & Spicy Kick**: Brush the bacon with 2 tablespoons of maple syrup mixed with a pinch of cayenne pepper during the final 5 minutes of searing for a caramelized glaze.
**Cast-Iron Method**: If you don't have a grill, sear the wrapped logs in a preheated cast-iron skillet over medium heat, rotating frequently until the bacon is crisp and the internal temp is reached.
**Herb-Forward**: Replace the smoked paprika with 1 tablespoon of finely chopped fresh rosemary and thyme pressed into the mustard layer before wrapping the bacon.

## Storage & Reheating
Store leftover medallions in an airtight glass container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will turn the venison rubbery; instead, sear the slices quickly in a hot, dry skillet for 60 seconds per side just until the bacon sizzles.

## Pairing Suggestion
Serve alongside a heap of salted, grilled bone marrow to add back the decadence that lean venison lacks.