Sausage Stuffed Bacon Wrapped Venison Backstrap

The first time I tasted venison was at my grandfather’s hunting lodge. He’d spent the morning tracking, and the aroma of woodsmoke and roasting meat filled the air by late afternoon. It was a simple preparation – just seared with salt and pepper – but the deep, earthy flavor of the venison left a lasting impression. This recipe for Sausage Stuffed Bacon Wrapped Venison Backstrap elevates that experience, combining the inherent richness of the venison with savory sausage and smoky bacon for a truly unforgettable meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5-6 hours
• Total Time: 5 hours 20 minutes – 6 hours 20 minutes
• Servings: 4
• Yields: 1 Backstrap
• Dietary Type: Keto-Friendly

Ingredients

• 1 venison backstrap
• 1 roll Jimmy Dean sausage
• 1 sleeve bacon
• Your favorite seasoning blend

Equipment Needed

• Sharp knife
• Toothpicks
• Smoker
• Wood chips (your favorite variety)

Instructions

1. Begin by preparing the venison backstrap. Using a sharp knife, carefully slice the backstrap in half lengthwise, being careful not to cut all the way through. You want to create a “butterflied” style strip, so it can be opened like a book.
2. Evenly spread the uncooked Jimmy Dean sausage down the full length of the open backstrap. Ensure the sausage layer is consistent in thickness for even cooking.
3. Generously shake your favorite seasoning blend all over the inside and outside of the backstrap. Don’t be shy; this is your chance to impart maximum flavor.
4. Fold the backstrap together, sandwiching the sausage in between the two halves.
5. Take strips of bacon and wrap them around the outside of the backstrap, completely covering the venison and sausage filling. Use toothpicks to pin the bacon in place, ensuring it stays secure during the smoking process. Space the toothpicks evenly.
6. Prepare your smoker with your favorite wood chips. Maintain the smoker temperature between 160°F and 180°F.
7. Slow smoke the bacon-wrapped, stuffed venison backstrap for 5-6 hours, or until the internal temperature reaches the desired doneness (approximately 140°F for medium-rare, 150°F for medium). Use a meat thermometer to monitor the temperature.

Expert Tips & Tricks

• Choosing the right wood chips: Experiment with different wood chips to find your favorite flavor profile. Hickory and mesquite impart a strong, smoky flavor, while applewood and cherrywood offer a sweeter, more subtle smoke.
• Preventing dry venison: Venison is a lean meat, so it can dry out easily. To help keep it moist, consider placing a pan of water in the smoker during the cooking process. You can also baste the backstrap with melted butter or olive oil every couple of hours.
• Sausage Selection: While the recipe calls for Jimmy Dean sausage, feel free to experiment with different sausage varieties. Hot Italian sausage will add a spicy kick, while maple sausage will provide a touch of sweetness.
• Bacon Placement: Ensure the bacon completely covers the venison to protect it from drying out during the long smoking process. Overlap the bacon strips slightly for maximum coverage.
• Toothpick Removal: Remember to remove all the toothpicks before slicing and serving the venison.

Serving & Storage Suggestions

To serve the Sausage Stuffed Bacon Wrapped Venison Backstrap, let it rest for about 10-15 minutes after removing it from the smoker. This allows the juices to redistribute, resulting in a more tender and flavorful cut. Slice the backstrap into approximately ½-inch thick medallions. Serve alongside your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap the sliced venison tightly in plastic wrap and freeze for up to 2-3 months. To reheat, thaw the venison in the refrigerator overnight and then gently warm it in a skillet over low heat or in a microwave. Avoid overcooking, as this can dry out the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	800mg	33%
Total Carbohydrate	5g	2%
Dietary Fiber	0g	0%
Sugars	2g
Protein	40g	80%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning blend for a spicy kick.
• Different Sausage: Try using chorizo or andouille sausage for a bolder flavor.
• Cheese Filling: Add a layer of shredded cheese (such as cheddar, Monterey Jack, or pepper jack) between the sausage and venison for a cheesy twist.
• Vegetable Medley: Sauté some chopped vegetables (such as onions, bell peppers, and mushrooms) and add them to the sausage filling for added flavor and texture.
• Gluten-Free: Ensure the sausage is gluten-free for a gluten-free version of the dish.

FAQs (Frequently Asked Questions)

Q: Can I cook this in the oven if I don’t have a smoker?
A: Yes, you can bake it in the oven at 325°F (160°C) until the internal temperature reaches the desired doneness, but it will lack the smoky flavor of a smoker. Consider adding a teaspoon of liquid smoke to the seasoning blend for a hint of smokiness.

Q: How do I know when the venison is done?
A: The best way is to use a meat thermometer. Medium-rare is around 140°F (60°C), and medium is around 150°F (66°C). Remember the internal temperature will rise a little while resting.

Q: Can I prepare this ahead of time?
A: Yes, you can assemble the backstrap up to a day in advance and keep it refrigerated until ready to smoke. This allows the flavors to meld together.

Q: What if my bacon starts to burn before the venison is cooked through?
A: You can loosely tent the backstrap with aluminum foil to protect the bacon from burning while allowing the venison to continue cooking.

Q: What side dishes pair well with this recipe?
A: Mashed sweet potatoes, roasted root vegetables, cornbread, and a green salad are all excellent choices.

Final Thoughts

Don’t be intimidated by the length of the smoking time – the end result is truly worth the effort. This Sausage Stuffed Bacon Wrapped Venison Backstrap is a show-stopping dish that’s perfect for special occasions or any time you want to impress your guests. Gather your ingredients, fire up your smoker, and get ready to experience a flavor sensation that you won’t soon forget. I encourage you to try this recipe and share your feedback. Consider pairing it with a robust red wine or a craft beer for the ultimate culinary experience. Enjoy!