Bacon Wrapped Venison Short Loin
Recipes / Game

Bacon Wrapped Venison Short Loin

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Venison is awesome, and this Venison Short Loin deserves only the best. So we've lovingly wrapped it in bacon and smoked it on the Lawson.
Prep time
20 mins
Cook time
45 minutes
Serves
4-6
Fuel
Heat Beads® 4kg Original BBQ Briquettes
Best cooked on
Lawson Smoker & BBQ

Ingredients

Venison Short Loin (540g Greenlea Venison Short Loin)
Packet of streaky bacon
Seasoning (Mrs Rogers Kiwi Roast Blend)
Your favourite Sweet BBQ Sauce (for mopping)

Venison Rub

2 Tbsp sea salt
1 Tbsp cumin
1 Tbsp freshly ground black pepper
1 Tbsp ground coriander
1½ tsp garlic powder
¼ tsp cayenne (optional)

  • Season with Mrs Rogers Kiwi Roast Seasoning before wrapping.

    Season with Mrs Rogers Kiwi Roast Seasoning before wrapping.

  • Wrap Venison in streaky bacon.

    Wrap Venison in streaky bacon.

  • Mix rub (you won't need it all) and sprinkle over Venison.

    Mix rub (you won't need it all) and sprinkle over Venison.

  • Cook indirectly (on the opposite side to coals).

    Cook indirectly (on the opposite side to coals).

  • Brush over your favourite sauce. Move Venison over coals to crisp up the bacon a little.

    Brush over your favourite sauce. Move Venison over coals to crisp up the bacon a little.

  • The finished product.

    The finished product.

Instructions

  1. Leave meat out to get to room temperature. Pat dry. Season with Mrs Rogers Kiwi Roast Seasoning (it has Horopito for a peppery kick and Kawakawa which is also known as bush basil and adds a herbaceous flavour).

  2. Wrap the length of the venison with streaky bacon. Start at one end and overlap just a little. Try to keep the thickness of the bacon similar across the Venison.

  3. Add a light dusting of your Venison rub.

  4. Pre-heat your smoker to 135ºC (275ºF). This is quite a low temperature, so use only one-third of a chimney starter of hot coals. Also, add hickory wood chunks if you are keen for more depth of smokey flavour.

  5. When temperature settles, slide venison onto grill plate. We took out the middle section of the Lawson and used the bottom section. For this, we placed all the coals to one side and indirectly cooked the Venison on the opposite side.

  6. Cook for around 45 minutes, use a temperature probe to make sure the temperature doesn't go above 52ºC (125ºF).

  7. Warm up your favourite BBQ sauce and brush over Venison. Close lid for a bit longer (until internal temperature is 55ºC). If necessary, you can brown up the bacon, by putting Venison on the grill plate directly above the hot coals.

  8. Remove from Smoker and rest for 15 minutes before carving. As the Venison rests, it will go a beautiful dark pink colour.

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