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
- Cut the backstraps into pieces (¾ inch strips usually work well)
- Brush backstrap pieces with canola oil – sprinkle with salt and pepper to taste
- Wrap each backstrap piece with a slice of bacon
- 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
- Add an even amount of garlic and brown sugar to the top of each backstrap piece
- Place backstrap pieces into the crockpot and cook on low for 4-5 hours**
- 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.