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Venison Backstrap stuffed and wrapped in bacon and grilled Traeger
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I’m a lover of wild game, and here in Mississippi there is a hunt for deer. It is my custom to harvest two deer venison for my loved ones every year and one of my favourite preparations for white tail deer is stuffed backstrap.
The Backstrap can be described as the loin of the animal. It’s the soft, tender meat that sits to the backbone’s side. In this recipe, I cut an opening along the backstrap’s length to butterfly it.
After that, it’s stuffed a mixture consisting of bacon, cream cheese as well as onions, mushrooms and parsley. It is then wrapped in bacon to keep the food together, and also to provide a little fat because deer meat is extremely slim.
It can take 30 minutes on the smoker to fully cook and you want to run the pit with 3500°F for the bacon to get brown. It’s best served with medium-rare meat, so pull it off the smoker when you notice the temperature is around 130-125 degrees internal. Like any other cuts of meat, let it cool for 5-10 minutes prior to serving. Cut the backstrap into steak-sized portions about 1″ in diameter and then enjoy.
Ingredients:
– – 1-2 Complete 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. Tablespoons Bacon Drippings
1/2 cup Flat leaf Parsley chopped
2lbs Bacon
– 2 Tablespoons Killer Hogs 2 Tablespoons Killer Hogs Rub
– 2 Tablespoons Killer Hogs the BBQ Rub
Directions:
1. Make Pellet Smoker or any other BBQ grill to prepare indirect cooking at 3500. Incorporate your wood of choice to the hot coals to add smoke flavor. In the pellet grill I use a combination comprising Pecan, Oak, and Cherry cooking pellets.
2. In order to prepare the stuffing, sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperatures cream cheese. Mix in bacon bits and parsley.
3. Remove any silver skins that are a bit too long from backstraps from venison. Cut a slit down the length of it to allow you to open it open. Make sure not to slice through the whole part.
4. Season your pigs with Killer Hogs AP rub and make a cream cheese mixture.
5. Cover the exterior with bacon pieces and sprinkle with Killer Hogs The BBQ Rub.
6. Put each backstrap on an air cooling rack made of wire and placed on the smoker.
7. The bacon should be cooked until it reaches 130 ° or the desired level of cooking. The bacon should appear brown on the outside.
8. Let the backstrap rest for ten minutes, then cut into smaller pieces ready for serving.
To purchase Killer Hogs BBQ Sauce, Rub and BBQ Competition equipment, go to: https://h2qshop.com/
Stuffed Venison Backstrap
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