Locavore Blog: Bacon Wrapped Venison Backstrap / Bow Season 2015

Saturday was the start of the second half of archery deer season in Vermont. It was a mess of a day, complete with rain, icy rain, sleet and snow — and while I did go out for a while that afternoon, watching the day turn to night, fog engulfing the area below my tree stand, I had some time to think about what I want to focus on learning over the next few months. Over the past eight months I worked hard to learn the basics of bow hunting and practiced daily. I was able to hone my skills quite a bit and really built up my confidence in anticipation of my first bow season.

Shot a "Robin Hood" during fall practice.

Shot a “Robin Hood” during fall practice.

It was important to me to focus on the basics, learning about safety and scent control. As the season winds down and winter covers the landscape with piles of snow, I plan to spend many afternoons in front of our wood stove researching deer behavior, scouting, and other related ideas to help elevate me to another level for the 2015 season. What tips or tricks or resources would you recommend I check out?

This past weekend, I made a simple yet awesome recipe that I want to share with you:


Looks hard, but simple to make!

Looks hard, but simple to make!

Like the recipe I posted last week, this one is not hard to make and, like us, you will be adding this one to your monthly dinner menus. I think the added herb compound butter really brings the whole meal to another level. I steamed some kale and made mashed potatoes (substituting milk and butter for homemade chicken stock and some of the herb compound butter to add more flavor).

Here is the recipe:


Ingredients: for butter:

  • 1/2 cup of butter (or non-dairy butter substitute)
  • 1 tablespoon parsley, minced
  • 1 tablespoon rosemary, minced
  • 1 garlic clove, minced

Ingredients: for bacon wrapped backstrap

  • 1 backstrap
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 6 slices of bacon
  • toothpicks

Instructions: for butter

  1. Mix butter with herbs and garlic until well combined.
  2. Cover and refrigerate for four to six hours.

Instructions: for bacon wrapped backstrap

  1. Combine red wine vinegar, olive oil, salt and pepper.
  2. Marinate backstrap for at least two hours prior to cooking.
  3. When ready to cook, wrap backstrap in bacon, securing the bacon with toothpicks.
    IMG_7698 (400x267) (2)
  4. Preheat oven to 400 degrees.
  5. Heat heavy cast iron skillet on medium.
  6. Sear both sides of the backstrap and then transfer skillet to the oven.
    IMG_7707 (400x267)
  7. Check on the  backstrap every ten minutes or so and remove once there is a nice golden color.

Slice and serve dabbed with the herb compound butter.
IMG_7709 (400x267)
IMG_7711 (400x267)If you are looking for a gift for someone interested in learning archery and bow hunting, please check out my Beginner’s Guide to Archery DVD now available at the Shop Deer Hunting Store.


Blogs, Intro to Archery
Kristen Schmitt

About Kristen Schmitt

Kristen writes articles on hunting, wildlife, nutrition, sustainable agriculture, and environmental issues and her articles have appeared in National Geographic, Modern Farmer, Deer & Deer Hunting, Food Politic, Mother Earth News, Modern Hunter, Utne Reader, Vermont’s Local Banquet, and Urban Times. Kristen and her family moved away from metropolitan Detroit and into the Green Mountains of Vermont for a realignment of priorities and a focus on family and sustainable living. A new bowhunter, Kristen recently completed a DVD entitled, “Beginner’s Guide To Archery For Women” that is now available for pre-order at http://beginnersguidetoarchery.vhx.tv/. She is a member of the Outdoor Writers Association of America.