Category Archives: Venison Recipes

Recipe: Grilled Bacon Wrapped Venison Bites

Few foods can match the tantalizing taste of bacon wrapped venison bites. These small delectables offer the palate a perfect blend of meaty and melt-in-your-mouth flavors.
While some might think edibles have to be big in order to offer much taste, just one nibble on a bacon wrapped venison bite will put the kibosh on that theory.
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Most hunters will agree that loin, otherwise known as backstrap, is the crème de la crème when it comes to venison. Bacon wrapped venison backstrap is a favorite among venison connoisseurs. But, with an adventurous spirit and a little time in the kitchen, you’ll be surprised what other cuts of meat can offer a similar flavor.
While processing their deer, some hunters save smaller pieces of venison for burger or stew. If that’s your preferred way of eating venison, that’s up to you. But, you may want to consider setting aside some larger pieces of burger or stew meat in order to make bacon wrapped venison bites.

Recipe: Grilled Bacon Wrapped Venison Bites

• 1-2 lbs of venison, cut into approx. 2-inch cubes
• 1 package of bacon of choice
• Marinade of choice
• Toothpicks
1. Begin by using your choice of venison. This can either be a roast cut into 2-inch square pieces, trimmings at least 2-inches square or small cubes of shoulder.
2. Next, prepare a marinade of your choice. We prefer the following marinade, but you’re free to make your own.
Venison Marinade
• ¾ cup of olive oil
• ¼ cup of apple cider vinegar
• ¾ cup of soy sauce (preferably low sodium)
• 1 tsp of garlic salt
• ¼ cup of brown sugar
• 2 tbsp of Sriracha chili sauce
• 1 tsp of PB2 powdered peanut butter
3. Pour marinade into a gallon ziplock bag. Place the venison bites into the ziplock and allow to marinate in the refrigerator.
4. After the venison has marinated for at least 4-6 hours, begin to prepare the bacon. Simply cut full-length bacon strips in half.
5. Remove the venison bits from the marinade and wrap them individually with a half of strip of bacon. Fasten the bacon with a toothpick.
6. Once the bacon wrapped venison bites are wrapped, you can garnish with any seasoning of your choice.
7. Preheat grill to medium heat and cook venison bites until slightly pink in the middle.
8. Remove and serve hot.
While simple, this recipe has always resulted in zero leftovers. We even took these bacon wrapped venison bites to a company party and it was a hit among both hunters and non-hunters alike.
So, fire up that grill and enjoy the luscious taste of grilled bacon wrapped venison bites.
Bacon Wrapped Venison Bites Recipe


Grilled Venison Backstrap Kabobs Recipe

Just the thought of grilled venison backstrap can make your mouth water. With its flavorsome and tender qualities, few cuts of meat are as appetizing as grilled venison backstrap.
If you’re like me, a secret stash of venison backstrap is guarded under lock and key. Not literally, but almost. As bowhunters, we recognize a package of venison backstrap is more than just a piece of venison, it’s the reward of a successful hunt tucked neatly into the freezer.
Now that the weather is perfect for grilling, thaw out that stash of venison backstrap and treat yourself to a dinner filled with the perfect blend of wild and zesty.
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There are plenty of ways to fix mouthwatering grilled venison backstrap. One of our personal favorites is grilled venison backstrap kabobs with peanut sauce and grilled romaine. Blending the luscious flavors of peppers, mushrooms and onions compliments the already heavenly taste of backstrap. The peanut sauce adds a full-bodied flavor to your palate and the grilled romaine provides a side of green and is a healthy addition to an already lean meal.

Grilled Venison Backstrap Kabob Ingredients

• 1-2 lbs of venison backstrap, cut into approx. 2-inch cubes
• 2 red peppers, cut into 2-inch slices
• 2 green peppers, cut into 2-inch slices
• 2 sweet onions, cut into 2-inch slices
• 1 10oz package of white button mushrooms

Venison Backstrap Kabob Marinade

• ¾ cup of olive oil
• ¼ cup of apple cider vinegar
• ¾ cup of soy sauce (preferably low sodium)
• 1 tsp of garlic salt
• ¼ cup of brown sugar
• 2 tbsp of Sriracha chili sauce
• 1 tsp of PB2 powdered peanut butter
In a gallon ziplock bag, mix the marinade ingredients. Place the cubed venison backstrap into the ziplock and allow to marinate in the refrigerator for 4-6 hours.
When you’re ready to cook, remove the venison backstrap and thread evenly, with the slices of onion and peppers, onto the metal skewers. Keep the venison backstrap, peppers and onions tight. This will help seal the moisture in the backstrap. Place the sliced mushrooms on the end of the skewers to hold the venison backstrap and peppers together and in place.
Preheat grill on high. Place skewers on grill and cook on medium heat for approximately 8 minutes. Turn the skewer(s) over and cook until the venison backstrap is to its desired doneness.

venison backstrap

Peanut Dipping Sauce

• 1 cup of natural creamy peanut butter
• 1 tbsp of brown sugar
• 3 tsp of soy sauce (preferably low sodium)
• 1 tsp of Sriracha chili sauce
• 3 tbsp of Hoisin sauce
• 2 tbsp of lime juice
• 1 tsp of sesame oil
• ¼ cup of water
Mix ingredients together and whisk until color is even. If the sauce is too thick add more water until you reach the desired consistency. If you’re a peanut butter aficionado, you will enjoy the flavor this adds to the venison kabob.

Grilled Romaine

• 2 large heads of romaine, cut in half lengthwise
• Olive Oil
• Sea Salt
• Peppercorns
Evenly sprinkle the head of romaine with olive oil. Grind peppercorns and pepper as desired. Salt to flavor. Simply wait until the venison backstap kabobs are almost ready to be removed from the grill and place the oiled, salted and peppered romaine on the grill.
Cook romaine until leaf edges are dark and serve. It may sound crazy, but grilled romaine is a delectable addition to your grilled venison backstrap kabobs.

A Wonderful Memory and Delicious Family Meal

Having dug through various venison backstrap recipes and altered them to our liking, this meal has become a family favorite. My wife even asked, “Are you sure this is venison?”
As we bowed our head and thanked God for providing another meal, I will have to be honest and tell you my mind wandered. Another bow season is quickly approaching and as I was praying, I was dreaming. Since this was the backstrap from my son’s bow kill, I was already envisioning another successful season. I think God understands that to enjoy the meal and cherish the memories are both part of the hunt. Amen!


Recipe: Simple and Savory Venison Goulash


A savory smell wafted from the kitchen. Whatever it was – it smelled delicious. Curious what delightful dish was being prepared for dinner, I tiptoed in and lifted the lid. This couldn’t be possible, Venison Goulash never smelled this good.

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Giving in to the lure of my taste buds, I sampled the mixture. A combination of well seasoned venison and Italian flavor made it a gratifying dish.After complimenting my cook of over 20 years, I asked her to share the recipe.


It’s simple and savory. Enjoy!


This isn’t your great-aunts Goulash. 



Chopped Italian1 tbsp. of Italian seasoning

1 tbsp. of brewed coffee (optional)

2 lbs of coarsely ground venison

1 (8oz) box of medium shell macaroni

2 (10.75oz ) cans of tomato soup

1 (28oz) can of Dei Fratelli Chopped Italian Tomatoes, Herbs & Olive Oil



1. In a large pan brown the ground venison.

2. Add your choice of Italian seasoning. Mix well.

3. In separate pan boil the 8 oz med shell macaroni to preferred texture.

4. After the venison is fully browned, combine the drained macaroni, the two cans of tomato soup, brewed coffee and the one can of Dei Fratelli Chopped Italian Tomatoes, Herbs & Olive Oil. Stir well.

5. Cover and simmer on low heat for 15 minutes.

6. Serve hot and enjoy.  




Bacon Wrapped Venison Backstrap

They may have steaks “…as big as a saddle blanket and as tender as a mother’s love,” but even Texas can’t top this meaty match. Bacon wrapped venison backstrap is a match made in heaven. Here’s a simple recipe that’ll treat your palate to a tantalizing taste you won’t soon forget.
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Bacon wrapped venison backstrap is savored by wild game connoisseurs everywhere. Providing unparalleled flavor, the backstrap & bacon marriage offers the tastebuds an experience unsurpassed. While this recipe can be tailored to your liking, it’a an all time favorite in our family.
• Olive Oil
• Seasonings of choice
• Large skillet
• Small brush
Drizzle a few tablespoons of olive oil into the skillet. Stir and saute your choice of seasonings in the oil. Place the backstrap in the simmering and seasoned oil. With a brush, evenly spread the oil and seasoning over the meat. Rotate the backstrap in the skillet until delectably browned on all sides.
Bacon Wrapped Venison
• Cookie sheet
• 2 pounds of bacon
• Toothpicks
• Non-stick spray
While browning the backstrap, pre-heat oven to 350F. Ready the cookie sheet, bacon and toothpicks. Spray the cookie sheet with a non-stick spray, then lay the bacon on the cookie sheet in a neat and close row.
After your backstrap is browned, season lightly for optimal flavor and place the venison on the row of bacon. Wrap the bacon around the browned backstrap and fasten with toothpicks. You can garnish the bacon with colored seasonings if you prefer a little flair.
Bacon Wrapped Loin
Cook the venison backstrap for 25-30 minutes if you prefer a medium meat. After the cook time, turn the oven to Broil. Place the cookie sheet and backstrap into the oven. While cooking, carefully roll the baskstrap over on each side and crisp bacon to perfection. You will need to pay close attention at this point, it does not take very long to crisp the bacon. When the bacon is crisp, remove, cool and serve.
I’ve had some steaks that would knock your hat in the creek, but this beats them all. Hang on cowboy – this is gonna be good!
Thanks to The Will to Hunt blog for allowing us to enter The Mindful Carnivore Photo Contest. We consider it an honor to be one of the six finalist.

Bacon Wrapped Venison Recipe