Give our favorite venison recipe a try this deer season. Chef Tom shows you how how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
Bacon Wrapped Venison Medallions Recipe
- 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
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 400ºF 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 130ºF. Check the temperature with an instant read thermometer like the Maverick PT-100. Remove from the grill. Rest 5-10 minutes before slicing.