Give our favorite venison recipe a try this deer season. Chef Tom shows you how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Calories
396
Discover the deliciousness of Bacon Wrapped Venison Medallions with Chef Tom! Learn how to make this savory wild game recipe, complete with bacon and delightful seasonings.
Ingredients
- Venison backstrap cut into 1 inch thick medallions
-
Sweetwater Spice Ancho Chipotle Bath
- Oakridge BBQ Venison and Wild Game Rub
- Classic or thin cut bacon, do not use thick cut
Directions
Place the medallions in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Squeeze the air out and place in the fridge for 30 minutes.
Preheat your Yoder Smokers YS640 to 400°F set up for indirect grilling with GrillGrates. Remove the steaks from the brine. Wrap each one with one half of a slice of bacon, and secure the bacon with a toothpick. Season each side and the bacon with Oakridge BBQ Venison and Wild Game Rub. Rest 5-10 minutes, to let the rub set on the meat.
Grill the medallions for about 5 minutes on the first side. Flip and grill until the internal temperature reaches 130°F. Check the temperature with an instant read thermometer like the Maverick PT-75. Remove from the grill. Rest 5-10 minutes before slicing.
Nutrition
Nutrition
- Serving Size
- 4.39 oz
- per serving
- Calories
- 396
- Carbs
- 6 grams
- Protein
- 47 grams
- Fat
- 17 grams
- Sodium
- 1841 milligrams
Any chance you might have any other recipes with venison?
Perhaps for the tenderloins or backstraps? I’ve seen something where you can butterfly the backstraps and stuff them with cream cheese, tie up and smoke, but I cannot get the seasoning right.
I’m a regular hunter and looking for new recipes that make it pop! Chef Tom has all the secrets!