When it comes to cooking wild game, few dishes are as impressive and delicious as a bacon wrapped backstrap. The combination of tender venison, crispy bacon, and savory seasonings is a match made in heaven. However, cooking a bacon wrapped backstrap can be intimidating, especially for those new to cooking wild game. In this article, we’ll take you through a step-by-step guide on how to cook the perfect bacon wrapped backstrap.
Understanding the Backstrap
Before we dive into the cooking process, it’s essential to understand the backstrap and its unique characteristics. The backstrap is a long, lean cut of meat that runs along the spine of the deer. It’s a tender cut, but it can be prone to drying out if overcooked. The key to cooking a great backstrap is to cook it to the right temperature while keeping it moist and flavorful.
Choosing the Right Backstrap
When selecting a backstrap, look for one that is fresh, lean, and has a good balance of marbling. Marbling refers to the streaks of fat that run through the meat, which can add flavor and tenderness. A backstrap with too much marbling can be fatty and overpowering, while one with too little marbling can be dry and tough.
Preparing the Backstrap
Before cooking the backstrap, it’s essential to prepare it properly. This includes trimming any excess fat, silver skin, or connective tissue. You’ll also want to season the backstrap with a blend of herbs and spices that complement its natural flavor.
Trimming the Backstrap
To trim the backstrap, start by removing any excess fat or silver skin from the surface of the meat. Use a sharp knife to carefully cut away any connective tissue or fat, taking care not to cut too deeply into the meat. Once you’ve trimmed the backstrap, pat it dry with paper towels to remove any excess moisture.
Seasoning the Backstrap
To season the backstrap, mix together a blend of herbs and spices that complement its natural flavor. Some popular seasonings for backstrap include:
- Garlic and onion powder
- Paprika and thyme
- Rosemary and black pepper
- Salt and pepper
Rub the seasonings all over the backstrap, making sure to coat it evenly. Let the backstrap sit for 30 minutes to an hour before cooking to allow the seasonings to penetrate the meat.
Wrapping the Backstrap in Bacon
One of the most iconic features of a bacon wrapped backstrap is the crispy, savory bacon that wraps around the meat. To wrap the backstrap in bacon, you’ll need:
- 6-8 slices of thick-cut bacon
- 1 tablespoon of brown sugar
- 1 tablespoon of smoked paprika
Preheat your oven to 400°F (200°C). In a small bowl, mix together the brown sugar and smoked paprika. Lay the bacon slices out on a flat surface and sprinkle the sugar and paprika mixture evenly over the bacon.
Wrapping the Backstrap
To wrap the backstrap, start by laying the bacon slices out in a single layer on a flat surface. Place the backstrap in the center of the bacon, making sure it’s aligned with the edges of the bacon. Wrap the bacon slices around the backstrap, overlapping them slightly as you go. Use toothpicks to secure the bacon in place, if needed.
Cooking the Bacon Wrapped Backstrap
There are several ways to cook a bacon wrapped backstrap, including grilling, pan-frying, and oven roasting. In this article, we’ll focus on oven roasting, which is a great way to cook the backstrap evenly and prevent it from drying out.
Oven Roasting the Backstrap
To oven roast the backstrap, place it on a rimmed baking sheet lined with aluminum foil. Drizzle the backstrap with a tablespoon of olive oil and place it in the oven. Roast the backstrap for 20-25 minutes per pound, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
Temperature Guide
- Rare: 120°F – 125°F (49°C – 52°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Letting the Backstrap Rest
Once the backstrap is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful.
Slicing the Backstrap
To slice the backstrap, use a sharp knife to cut it into thin slices against the grain. Cut the slices to your desired thickness, taking care not to cut too thinly, which can make the meat fall apart.
Serving the Bacon Wrapped Backstrap
The bacon wrapped backstrap is a show-stopping dish that’s perfect for special occasions or holiday meals. To serve, slice the backstrap into thin slices and serve with your choice of sides, such as:
- Roasted vegetables
- Mashed potatoes
- Grilled asparagus
- Sautéed spinach
Pairing the Backstrap with Wine
The bacon wrapped backstrap pairs perfectly with a rich, full-bodied red wine, such as:
- Cabernet Sauvignon
- Syrah/Shiraz
- Malbec
- Merlot
These wines complement the bold, savory flavors of the backstrap and bacon, while their tannins help to balance the richness of the dish.
In conclusion, cooking a bacon wrapped backstrap is a rewarding and delicious experience that’s perfect for special occasions or holiday meals. By following the steps outlined in this article, you’ll be able to create a dish that’s sure to impress your friends and family. Remember to choose a fresh, lean backstrap, season it with a blend of herbs and spices, wrap it in crispy bacon, and cook it to the right temperature. With a little practice and patience, you’ll be cooking like a pro in no time.
What is a backstrap and why is it ideal for bacon wrapping?
A backstrap is a long, lean cut of meat taken from the loin area of a deer. It is ideal for bacon wrapping due to its tenderness and mild flavor, which pairs well with the smoky, savory taste of bacon. The backstrap is also relatively thin, making it easy to cook evenly and preventing it from becoming too tough or chewy.
When cooked correctly, a backstrap can be a truly delicious and impressive dish. The key is to cook it to the right temperature, which is typically medium-rare to medium. This will help to preserve the tenderness and flavor of the meat. By wrapping the backstrap in bacon, you can add an extra layer of flavor and texture that complements the meat perfectly.
What type of bacon is best for wrapping a backstrap?
The type of bacon to use for wrapping a backstrap is largely a matter of personal preference. However, it’s generally recommended to use a thick-cut, smoked bacon that is high in fat. This type of bacon will provide a rich, savory flavor and a crispy texture that complements the backstrap nicely.
Some popular types of bacon for wrapping a backstrap include applewood-smoked bacon, hickory-smoked bacon, and peppered bacon. You can also experiment with different flavors and seasonings, such as brown sugar or chili powder, to add an extra layer of flavor to the dish.
How do I prepare the backstrap for bacon wrapping?
To prepare the backstrap for bacon wrapping, start by trimming any excess fat or connective tissue from the meat. This will help to ensure that the backstrap cooks evenly and prevents it from becoming too tough or chewy. Next, season the backstrap with your desired seasonings, such as salt, pepper, and garlic powder.
Once the backstrap is seasoned, it’s ready to be wrapped in bacon. Simply lay the bacon slices out on a flat surface and place the backstrap in the center. Wrap the bacon slices around the backstrap, securing them with toothpicks if necessary. Make sure to wrap the bacon tightly and evenly, as this will help to ensure that the backstrap cooks consistently.
What is the best way to cook a bacon-wrapped backstrap?
The best way to cook a bacon-wrapped backstrap is to use a combination of high heat and low heat. Start by searing the backstrap in a hot skillet or oven to crisp up the bacon and lock in the juices. Then, finish cooking the backstrap in a low-temperature oven or on a grill to cook it to the desired level of doneness.
It’s also important to use a meat thermometer to ensure that the backstrap is cooked to a safe internal temperature. The recommended internal temperature for a backstrap is at least 145°F (63°C) for medium-rare and 160°F (71°C) for medium. By cooking the backstrap to the right temperature, you can ensure that it is both safe to eat and delicious.
How long does it take to cook a bacon-wrapped backstrap?
The cooking time for a bacon-wrapped backstrap will depend on the size and thickness of the meat, as well as the desired level of doneness. Generally, a backstrap will take around 20-30 minutes to cook in a hot oven or on a grill. However, it’s always best to use a meat thermometer to ensure that the backstrap is cooked to a safe internal temperature.
It’s also important to let the backstrap rest for a few minutes before slicing and serving. This will help to allow the juices to redistribute and the meat to relax, making it more tender and flavorful. By letting the backstrap rest, you can ensure that it is both delicious and impressive.
Can I cook a bacon-wrapped backstrap in a slow cooker?
Yes, you can cook a bacon-wrapped backstrap in a slow cooker. In fact, a slow cooker can be a great way to cook a backstrap, as it allows for low and slow cooking that can help to tenderize the meat. Simply place the bacon-wrapped backstrap in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
One of the benefits of cooking a backstrap in a slow cooker is that it can help to make the meat more tender and flavorful. The low heat and moisture of the slow cooker can help to break down the connective tissues in the meat, making it more tender and easier to chew. By cooking the backstrap in a slow cooker, you can create a delicious and impressive dish with minimal effort.
How do I store leftover bacon-wrapped backstrap?
To store leftover bacon-wrapped backstrap, it’s best to wrap it tightly in plastic wrap or aluminum foil and refrigerate it within two hours of cooking. The backstrap can be stored in the refrigerator for up to three days or frozen for up to two months.
When reheating leftover backstrap, it’s best to use a low-temperature oven or a skillet on the stovetop. This will help to prevent the meat from drying out or becoming tough. You can also add a little bit of oil or butter to the pan to help keep the meat moist and flavorful. By storing and reheating the backstrap correctly, you can enjoy it for days to come.