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Learn how to prepare venison backstrap by stuffing it with a mixture of cream cheese, bacon, mushrooms, onion, and parsley, and then wrapping it in bacon before grilling it on the Traeger. For more barbecue and grilling recipes, visit http://howtobbqright.com/.
The backstrap is the loin of the deer and can be easily butterflied and stuffed with the aforementioned mixture. The bacon wrap additionally adds both flavor and some fat to the usually lean venison meat. The meat should be cooked for approximately half an hour on a smoker heated to 350⁰, with the bacon browning as an indicator of proper cooking. Rest the meat for 5-10 minutes before slicing it into 1” wide steak portions and serving.
For the stuffing, sauté onions and mushrooms in 2 tablespoons of bacon drippings over medium heat, then add the mixture to room temperature cream cheese, along with crumbled bacon and parsley. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly, but not all the way through. Season the backstraps with Killer Hogs AP rub and stuff them with the cream cheese mixture. Wrap the outside of the backstraps with strips of bacon and season with Killer Hogs The BBQ Rub. Cook until the internal temperature reaches 130 degrees or your desired doneness, making sure the bacon looks brown on the outside. For more information on Killer Hogs BBQ Sauce, Rub, and Competition BBQ equipment, visit https://h2qshop.com/.
– 1-2 Whole Venison Backstraps (loin)
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
– ¼ cup Crumbled Bacon (about 6 slices)
– 1 small Yellow Onion diced
– 2 Tablespoons Bacon Drippings
– ½ cup Flat leaf Parsley chopped
– 2lbs Bacon
– 2 Tablespoons Killer Hogs AP Rub
– 2 Tablespoons Killer Hogs The BBQ Rub
1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
2. Sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly but not all the way through.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
Stuffed Venison Backstrap
Video length: 9:45
This post was originally published on 45gaming