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Venison Backstrap is stuffed with and wrapped in bacon and grilled Traeger
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I’m a hunter and here in Mississippi we deer hunt. It is my custom to harvest two venison deer for my family each season. one of my most favorite ways to prepare for white tail deer is stuffed backstrap.
The Backstrap forms the ribs of the animal; it’s the meat that is tender and sits between the backbones on both side. To make this dish, I create a cut along across the entire length of my backstrap to fly it.
It is then stuffed with a mixture of bacon, cream cheese, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to help hold it together and to add a little fat because deer is incredibly lean meat.
It will take about 30 minutes in the smoker for it to cook fully and you’ll want to heat the pit to 3500 degrees in order for the bacon to get brown. It’s best served medium-rare so get it off the smoker when you can see an internal temperature of 125 to 130 degrees. Just like any other cuts of meat, let it rest for 5-10 minutes before serving. Slice the backstrap into steak size pieces about 1″ in width and enjoy.
Ingredients:
– – 1-2 whole Venison Backstraps (loin)
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
– 1/4 cup Crumbled Bacon (about 6-slices)
– 1 small Yellow Onion chopped
2- 2 Tablespoons Bacon Drippings
1/2 cup flat leaf Parsley chopped
2lbs Bacon
2. Tablespoons Killer Hogs AP Rub
2. Tablespoons Killer Hogs BBQ Rub
Directions:
1. Create a Pellet Smoker or any other BBQ grill for indirect cooking at 3500. You can add your preferred wood to the coals to give smoke flavour. On the grill for pellets, I like to use a blend of Pecan, Oak, and Cherry cooking pellets.
2. In order to prepare the stuffing, sauté onions and mushrooms in bacon drippings at medium-low heat. Mix in room temperature cream cheese. Mix in bacon bits and parsley.
3. Cut off any excess silver skin from venison backstraps and cut cuts along the length of it to allow you to open the open. Careful not to slice through the entire part.
4. Season your pigs with Killer Hogs AP rub and fill with cream cheese mix.
5. Place the bacon on top of the outer layer. Wrap it around strips of bacon and season using Killer Hogs The BBQ Rub.
6. Place each backstrap on the wire cooling rack, and placed on the smoker.
7. The bacon should be cooked until it reaches 130 degrees or you desire doneness. The bacon should be golden brown on the exterior.
8. Let the backstrap rest for 10 minutes and cut into pieces to serve.
To purchase Killer Hogs BBQ Sauce, Rub, and other BBQ competition equipment, go to: https://h2qshop.com/
Stuffed Venison Backstrap
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