This venison backstrap recipe makes a tender melt in your mouth cut of deer meat that will rival any filet mignon. This recipe is based on a pellet smoker but you can make it following the instructions with another kind of smoker or in the oven.
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“Made this for my family of extremely picky eaters & they LOVED it! I did the recipe exactly as you said, only in the oven. My 13 yr old raved about how amazing it was!”
As a hunter’s wife, I’ve learned that the backstrap cut of the deer is not only one of the most sought-after cuts of meat but also the most difficult to cook. This recipe, however, will show you how to cook it to perfection, giving you the most delicious tender, melt-in-your-mouth venison you’ll fall in love with.
Love venison recipes? Then you’ll definitely want to check out my other recipes, like the venison tamale pie,venison roast, and hunter’s casserole with ground venison. They’re all about taking this unique meat to the next level!
Why I Love This Recipe
- Thanks to the bacon, this recipe helps keep the venison backstrap moist and tender. As the bacon cooks, the fat renders out and flows over the backstrap, ensuring that each bite is juicy and flavorful.
- The low and slow smoking method used in this recipe results in a perfectly cooked venison backstrap every time. Plus, the hint of smokiness from the wood takes the flavor to a whole new level.
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Key Ingredients
- Venison Backstrap: This is the star of the show, a lean and tender cut of meat that is the perfect centerpiece for a special meal.
- Thick Cut Bacon: The smoky flavor of the bacon pairs wonderfully with the rich venison, and it also helps keep the meat juicy and tender.
- Celery Salt: This adds a pop of savory flavor and a hint of celery goodness to the dish.
- Garlic Salt: A classic seasoning that brings out the natural flavors of the meat and adds a delicious, garlicky kick.
- Spanish Paprika: This will give the dish a smoky, slightly spicy flavor that complements the venison and the bacon beautifully.
- Onion Powder: A touch of onion powder adds a subtle, sweet flavor to the meat, and it also helps to caramelize the outside for a delicious crust.
- Brown Sugar: This will caramelize as the meat cooks, giving it a deliciously sweet and sticky glaze that is absolutely irresistible.
Equipment
- Smoker or Oven – You’ll need this to cook your venison backstrap. A smoker will give it a delicious smoky flavor, but an oven works just as well.
- Instant-Read Thermometer – This is essential for checking the internal temperature of your backstrap to ensure it’s cooked to perfection.
How to Make Vension Backstrap Recipe
Preparation
To start, trim any excess silver ‘skin’ off the backstrap and season it. Then, let it rest in the refrigerator for a couple of hours.
Step 1 – Preheat Your Smoker or Oven
If you’re using a smoker, preheat it to 225˚ F. If you’re using an oven, set it to the same temperature.
Step 2 – Add the Bacon
Cut the bacon in half and place the strips on top of the backstrap. Use toothpicks to secure the bacon in place.
Step 3 – Smoke the Backstrap
Place the backstrap in the preheated smoker or oven. After 45 minutes, start checking the internal temperature. Continue checking every 15 to 30 minutes until it reaches an internal temperature of 140-145˚ F.
Step 4 – Rest the Backstrap
Once the backstrap reaches the desired temperature, remove it from the smoker or oven. Wrap it in foil and place it in a closed, empty cooler for 30 minutes.
Step 5 – Slice and Serve
After the backstrap has rested, it’s ready to enjoy. Remove the foil, slice the backstrap, and serve.
Expert Tip
To ensure your venison backstrap is cooked to perfection, I recommend using a digital thermometer. This will give you precise temperatures, so you can pull your backstrap off the grill at the “just right” moment, guaranteeing a juicy and tender result.
Recipe Variations
- Different Smoked Wood: We prefer a blend of hardwood pellets but you can also use applewood and hickory, or any other smoked wood of your choice.
- Spice Blend: While this recipe uses a simple but flavorful spice rub, feel free to customize it to your liking. Add some heat with cayenne pepper, or a touch of cumin for a smoky flavor.
What to Serve With
- For a classic steakhouse feel, serve your venison backstrap with a side of creamy mashed potatoes and a simple kale salad.
- If you’re hosting a summer barbecue, slice your venison backstrap and serve it on a platter with grilled vegetables and cornbread. The smoky, tender backstrap is a great alternative to the usual barbecue fare.
- Sometimes, people will make a chutney or sauce to serve alongside the meat, but we prefer just a small sprinkle of salt and that’s it. I take my bacon off, but others eat it too. I wish you could taste how incredible this meat is.
Recipe FAQs
We prefer a blend of hardwood pellets.
Backstraps are located along the spine at the top of the deer’s back. There are only two per animal, but each one can be up to five pounds on a mature whitetail. If your macho man didn’t process the deer himself, a local butcher will normally cut them into smaller chunks for easier consumption. We cook 1.5-2 pounds for our family of six.
When you’re using venison, make sure to trim off any excess silver “skin” (it’s actually a layer of fat) that is attached to the meat. Unlike the fat on beef, when cooked, the silver skin of venison can emit poor flavors into the meat and make it tough. Trust me, it’s better to lose a few ounces of tenderloin than to have to chew through tough silver skin!
You don’t have to, but if you do, make sure to reduce your cooking time. The important thing is to cook the backstrap at a low temperature for a long time, so the moisture is retained and the meat stays tender.
We cook our backstrap until it reaches an internal temperature of 140-145 degrees. This is best checked with a meat thermometer. Once it’s done, remove it from the grill or the oven and let it rest for a bit before serving.
Letting the meat rest is important as it allows the juices to redistribute, making the backstrap more flavorful and tender. I usually wrap it in tin foil and place it in a cooler for 30 minutes. This helps the internal temperature to come down slowly while the juices are reabsorbed.
Storing and Reheating
- Storing: After enjoying your delicious venison backstrap, you can store any leftovers in an airtight container. They can be kept in the refrigerator for up to 3 days.
- Freezing: If you’d like to save the venison backstrap for a longer period, it can be frozen. Wrap the cooked and cooled backstrap in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen venison backstrap, simply let it thaw in the refrigerator. This process may take about 24 hours.
- Reheating: Once thaw, you can reheat the backstrap in a preheated oven at 350°F for about 15 minutes.
Smoked Venison Backstrap Recipe
Ingredients
- 2 pounds venison backstrap or tenderloin, fresh or thawed
- 5 oz. thick cut bacon slices
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 2 teaspoon Spanish paprika
- 1 teaspoon onion powder
- 1 Tablespoon brown sugar
Instructions
- Trim off any excess silver “skin" on the backstrap. Season all sides of the meat with the salt, paprika, onion powder and brown sugar. Cover and rest the meat two hours in the refrigerator.
- Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces.
- Set your smoker (or oven) temperature to 225˚ F and place your tenderloin in the center.
- After the first 45 minutes of cooking, check your internal temperature. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145˚ F. (Check the temperature every 5 minutes when you're getting close to the temperature.)
- When at temperature, remove the backstrap from the grill promptly. Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. After the meat has rested, you’re ready to slice and enjoy!
Making right now with a 1.6lb backstrap. Following recipe exactly. Using Masterbuilt Gravity 1050 series smoker. With Alder and Pecan wood with charcoal. 22 degrees outside in Vermont. Wish I could post a pick as backstrap was the most beautiful I have ever seen. I will update when done.
Hello Bill!
Yes, you can use any cut of venison for this recipe. Hope you enjoy it! 🙂
Can I us the same method for a shoulder
Hi Bill!
Yes, you can use any cut of venison for this recipe. Hope you enjoy it! 🙂
can i use the probe thermometer that comes with my pellet smoker and set it to 140? I’m making this for my Vietnam veteran father-in-law, and i want to come out exactly right 🙂
thank in advance!
Hi Brian!
Sure! You may want to set it for 135 to give yourself a cushion. Venison is tricky in that when it gets a little bit overdone, it dries out quickly. Also, once the probe hits 135, probe one or two other areas of the back strap to ensure doneness. Hope that helps!
Made this for my family of extremely picky eaters & they LOVED it! I did the recipe exactly as you said, only in the oven. My 13 yr old raved abt how amazing it was!
Thanks for the review, Melanie! So glad your family enjoyed it 🙂
My venison is cubed. Can I do the above in bite sized pieces just watching individual temps?
Hi Ronny!
You can certainly give it a try! I assume that your meat will cook more quickly being cubed.
My husband made this recipe for our ThanksAmericaGiving meal and it was outstanding. Easily, by far, without exception, the most tender and flavorful loin we’ve ever had. And it was the easiest to make; no brining, etc. This one is definitely a keeper. Thank you!
I don’t have any bacon. dOra it work as well without it? Thank you