When I do venison medallions, tenderloin or steaks bacon wrapped I always do them in my big cast iron frying pan with about 1/2"-3/4" of smoking hot bacon grease.
Just can't quite get them to come out rare/med rare in the smoker or on the grill when bacon wrapped, not even with partially precooking the bacon.
And it seems to me that partially precooked bacon just doesn't impart the same flavor to the venison.
Now I can get smoked venison to come out really nice without bacon done in cast iron in the smoker.
I just cook the bacon/onions first to get the grease and seasoning and then the meat.
With Hickory or Mesquite smoke it is quite tasty.
Deer season is almost here again!