Here's one of Justin's delicious Venison Recipes, Cajun Venison Back-strap.

Chef's Note:

You can probably find various Venison Recipes on the web. However, we wanted to include The Best. Once you try this recipe you'll forget the rest!


  • 1 Whole venison back-strap
  • 1 White Onion
  • 2-3 Whole jalapeno peppers
  • ½ cup Dale’s (Marinate) steak seasoning
  • Wrights Thick Peppered Bacon
  • Coarse Black Pepper
  • Garlic Powder
  • Tony Chachere’s Cajun Seasoning


Start by removing the white membrane from the back-strap. Next make a lengthwise cut from end to end approximately half way through the back-strap so you can pull it apart and place seasonings inside.

Season the meat. Cut your onion in quarters, peel the individual layers of the onion off, and insert them (approximately 1/2 of the onion) in the cavity. Next, cut your jalapeno and remove the seeds and lay them on the onions. (You can also add mushrooms at this point if you so desire).

Apply ground coarse black pepper, garlic powder and a light covering of Tony Chachere’s seasonings over the onions and jalapenos.

Next wrap Wrights Thick Peppered Bacon around the whole back-strap (girth) and use toothpick or wood skewer to hold bacon and contents in place.

Continue this process until whole back-strap is covered. Lightly cover bacon with Tony Chachere’s seasoning. Cover with Dale’s steak seasoning and let set for 15 –20 minutes.

If you do not have access to Dale’s you can use Worchester sauce and marinate overnight. Do not let back-strap set for more than 30 minutes.

Grilling the back-strap:

Gas grill works great on this dish. Cook on medium/medium low heat, flipping about every 5 minutes until medium rare. Use your digital thermometer to make sure meat does not exceed 130 degrees.

Its a great tasting dish even your non-game eaters will enjoy!!

Be careful not to overcook wild game. It becomes inedible.

Check out Mike preparing the venison backstrap!

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