Bacon Wrapped Backstraps

Bacon Wrapped Backstraps (or: Crock-Pot Venison Bites)




Bacon? Venison? Crock-Pot?  Enough said.

The first time I made these, I really wasn’t sure how they were going to turn out.  “Ummm … how about a little of this … maybe a little of that … alright, let’s see what happens!”.  That first bite though? Game over. I was in love.




  • 2-3 pounds venison backstraps
  • 2 packages bacon*
  • 1 tablespoon canola oil
  • salt and pepper, to taste
  • 4 garlic cloves, minced
  • ⅓ cup light brown sugar
  • toothpicks or kitchen string



  1. Cut the backstraps into pieces (¾ inch strips usually work well)
  2. Brush backstrap pieces with canola oil – sprinkle with salt and pepper to taste
  3. Wrap each backstrap piece with a slice of bacon
  4. If you’re having trouble keeping the bacon wrapped around the backstrap pieces, feel free to stick a toothpick through or tie with kitchen string to keep it in place
  5. Add an even amount of garlic and brown sugar to the top of each backstrap piece
  6. Place backstrap pieces into the crockpot and cook on low for 4-5 hours**
  7. Serve with seasoned potatoes, green beans, or your favorite veggies!


* When choosing bacon, you can use venison bacon if you’d like.  However, I like to use pork bacon since it is so juicy.  To me, it is important to balance the leanness of the venison with that good, juicy bacon for flavor

** When determining the amount of time, you may find that your backstraps need more or less time to cook.  Similar to oven cooking times and temperatures, you know your Crock-Pot better than anyone.  If you know yours cooks hotter or cooler than ‘normal’, adjust as necessary.  




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