Venison Backstrap filled with stuffing, cooked on a Traeger grill to perfection.

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original_blog_name: backstrap recipes – search results

The recipe is for venison backstrap that has been stuffed and wrapped in bacon, then grilled on a Traeger cooker. To make it, start by butterflying the backstrap, which is the loin of the animal running along the backbone on each side. Then, prepare a stuffing mixture of cream cheese, bacon, mushrooms, onion, and parsley. Stuff the mixture into the backstrap, wrap it in bacon, and cook on a smoker at 350⁰ for around 30 minutes or until the internal temperature has reached 125-130 degrees Fahrenheit. Let it rest for 5-10 minutes and then slice into steak-sized portions about 1″ in width. This recipe is perfect for those who enjoy wild game and want to try something new. For more recipes, visit the HowToBBQRight website.

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