The video embedded below features the preparation of venison backstrap stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The dish is then wrapped in bacon and grilled on a Traeger smoker for approximately 30 minutes at 350⁰ until it reaches an internal temperature of 125-130 degrees. The backstrap is then sliced into steak size portions and served. The recipe is ideal for those that enjoy wild game and are looking for new ways to prepare venison. For more recipes like this, visit howtobbqright.com. The necessary ingredients and detailed directions for the recipe are provided below the video.
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