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A mouthwatering recipe for bacon-wrapped venison loin soaked overnight in an herb-infused milk bath then wrapped in applewood bacon and seared in a cast-iron skillet topped with a warm raspberry sauce.
This bacon-wrapped venison loin (backstrap) is seriously one of the best meals of my life!! This amazing recipe for venison loin came from an edition of Outdoor Life magazine. I don’t always browse my husband’s hunting magazine collection, but when I do, I look for recipes. 😉
Chef Walter Bundy from the Jefferson Hotel in Richmond, Virginia submitted this wild game culinary masterpiece. It really is incredible and this is coming from someone that doesn’t usually get excited about cooking and eating venison meat.
My husband is a hunter and harvested the venison that graced our plates this evening. Hunting is a family tradition that he enjoys with his brother and brother-in-law. He’s responsible for introducing me to more ways to eat and enjoy wild game. My favorite venison cuts are the tenderloin, the loin (backstrap) and I also love homemade venison jerky from the rump or hind leg meat. I’m still warming up to using ground venison in my recipes, but I’m always open to trying new ways to prepare it.
I’m honestly not very experienced at preparing wild game, but I am determined to make the most of our organic, free-range meal. Venison is so nutritious and a great source of lean protein. I am learning to master the art of preparing it and loving every bite.
You’re going to want to serve venison loin rare to medium-rare (130-140 degrees F) for the best flavor and texture. I use a meat thermometer to check for doneness. If you cook it longer than that you will be sacrificing moisture in the meat.
How To Make Bacon-Wrapped Venison Loin
1 venison loin (backstrap), all silver skin removed
1 cup of whole milk
3 to 4 garlic cloves, crushed
A small handful of black peppercorns
1 bunch of fresh rosemary, picked off the stem and chopped
An 8-ounce jar of raspberry preserves
1 cup of water
1/4 stick of unsalted butter
1 package of applewood-smoked bacon
Avocado oil for seasoning the cast iron skillet
Kosher salt and freshly ground black pepper
The Secret To Great Venison Loin Is A Flavor Infused Milk Bath
Remove silver skin on venison loin. Cut the venison loin in half and soak it overnight in the refrigerator in a covered bowl with whole milk, minced garlic cloves, black peppercorns, and rosemary.
Set the raspberry sauce mixture aside and keep it warm. Drain the milk from the venison, discard all other ingredients and pat the venison dry with paper towels. Place the bacon strips on a cutting board, and wrap each half loin in two large bacon sheets (maybe more depending on the size of your loin), stretching to cover the meat. Repeat the process with the other half of the loin. Season the bacon-wrapped loins with salt and pepper.
The Best Way To Cook Venison Loin (Backstrap)
Place a large cast-iron skillet, seasoned with oil (I used about 1 tbsp of avocado oil and used a pastry brush to cover the bottom of the pan with the oil), on a stove over medium-high heat. Place the loin halves in the hot skillet, seam side down. Sear them for 4 to 5 minutes, until the bacon becomes golden brown and crispy. Turn over and sear the other side for the same amount of time. With a pair of tongs, continue to turn the venison to sear all sides, so the bacon is crispy on all sides. Cook the meat to medium-rare (about 135 degrees F).
Pull the loin halves out of the skillet and let them rest for 2 minutes. Gently slice into medallions and drizzle with the warm raspberry sauce. Garnish with fresh rosemary sprigs, if desired.
This recipe also works great for venison tenderloin! The loin, also known as the backstrap, is from the backbone of the deer, while the tenderloin cut comes from inside the rib cavity.
What To Serve With Venison Backstrap
Anything that pairs well with steak will be perfect for serving alongside venison loin. We had steamed, fresh broccoli and roasted lemon-garlic fingerling potatoes as our side dishes and crustless coconut pie for dessert. This recipe would also be perfect with slow-roasted green beans.
*This recipe was originally published on Amee’s Savory Dish on February 6, 2011.
Bacon-Wrapped Venison Loin with Raspberry Sauce
- 1 venison loin back strap
- 1 cup whole milk
- 3 to 4 garlic cloves crushed
- small handful of black peppercorns
- 1 bunch fresh rosemary picked off the stem and chopped
- 8 ounces raspberry preserves
- 1 cup water
- 2 ounces unsalted butter
- 16 ounces applewood-smoked bacon sliced
- Kosher salt
- ground black pepper
- Remove silver skin from venison loin. Cut venison loin in half and place into a container with whole milk, garlic cloves, black peppercorns and rosemary. Cover container and refrigerate overnight.
- To prepare the raspberry sauce, combine raspberry preserves and water in a small saucepan and place it over medium-high heat. Swirl in the butter and cook until it’s slightly thickened and reduced, about 5 minutes. Turn heat off and cover pan to keep sauce warm.
- Drain milk from venison, pat venison dry with paper toweling and discard all other ingredients.
- Place the bacon strips on a cutting board, forming two large bacon sheets. Place one half of venison on one of the bacon sheets and gently roll it, covering venison in bacon. Repeat the process with the other half of the loin. Season the bacon-wrapped loins with salt and pepper.
- Place a large cast-iron skillet seasoned with oil on a stove top over medium-high heat. Place the loin halves in the hot skillet, seam side down. Sear for 4 to 5 minutes, until the bacon becomes crispy. Turn over and sear the other side for same amount of time. With a pair of tongs, continue to turn the venison to sear all sides, so the bacon is crispy on all sides. Cook the meat to medium-rare.
- Remove venison from pan and allow to rest on a cutting board for 2-3 minutes, then slice venison into medallions and transfer to serving platter. Drizzle raspberry sauce over venison before serving.