Sweet and Spicy Bacon Wrapped Backstrap Bites

Either as an appetizer or a main dish, you won’t be able to stop eating these bacon wrapped sweet and spicy grilled backstrap bites

By author of Timber 2 Table Wild Game Recipes Print Recipe
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These bite-sized grilled backstrap pieces are the perfect balance of sweet, smokey, and spicy. First, they get marinated in your favorite sweet teriyaki sauce, then dusted with Cajun seasoning, then wrapped in bacon. Serve as a main dish, or pass them out as appetizers. Either way, everyone will love them. 

Whether you serve them as an appetizer, or as a main course, you can't stop eating these backstrap bites.

Use standard thickness bacon for these. You want the bacon to cook through and crisp on the grill without overcooking the venison. Try placing a griddle directly on a grill grate and letting it pre-heat before placing the backstrap onto the metal surface. Marinate the meat 4-8 hours or even overnight before cooking for extra flavor.

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2 pounds backstrap, cut into 1.5 inch cubes

1 pound bacon, cut into thirds

2 cups teriyaki sauce, divided

2 tablespoons Cajun or Creole seasoning

Cooking Instructions

Cut the backstrap into cubes and place into a 1-gallon zip style bag. Pour over 1 cup teriyaki sauce. Refrigerate 4-8 hours. 

Marinate the backstrap in your favorite teriyaki sauce.

Season the marinated backstrap with Cajun or Creole seasoning.

Dust the marinated backstrap with your favorite Cajun or Creole seasoning blend.

Wrap each bite in one-third of a strip of bacon. Pin in place with a toothpick. 

Wrap the backstrap in bacon and secure it with a toothpick.

Preheat a cast-iron or steel griddle on your grill at 350 degrees. Once the grill is at temp, place the bacon-wrapped bites directly onto the griddle. Grill 12-15 minutes or until the bacon is crisp, turning often. As the backstrap grills, brush it each time you turn with the remaining teriyaki sauce. 

Brush on the reserved sauce as you grill.

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