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HowToBBQRight

Venison Backstrap is stuffed with and wrapped in bacon and grilled Traeger

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I’m a big fan of wild game and, in Mississippi hunting deer, we have. I usually harvest a few deer from venison in my home for my family every season, and one of my favorite preparations to harvest white tail deer is stuffed backstrap.

The Backstrap is the loin an animal. It’s that delicate meat that runs along the backbone along each side. This recipe makes an slit along the length of the backstrap to fly it.

Then it gets stuffed with a mixture consisting of bacon, cream cheese and onions, mushrooms and parsley. The entire thing is wrapped in bacon to hold it together and to add some fat, as deer is incredibly lean meat.

It takes about 30 minutes in the smoker to finish cooking and you want to run the pit at 3500 to finish browning the bacon. It’s best served medium rare therefore take it off the pit when you see it at 125-130 degrees internal. Like any other cut of meat, it should cool for 5 to 10 minutes before serving. Slice 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 six slices)

1 small Yellow Onion chopped

2. Tablespoons Bacon Drippings

– 1/2 cup Flat leaf Parsley chopped

2lbs Bacon

– 2 Tablespoons Killer Hogs AP Rub

2. Tablespoons Killer Hogs Rub for BBQ Rub

Directions:

1. Make Pellet Smoker or any other barbecue grill for indirect cooking. 3500 degrees. Incorporate your wood of choice to the hot coals to add smoke flavor. The pellet grills I prefer a mix consisting of Pecan, Oak, and Cherry cooking pellets.

2. For the preparation of the stuffing sauté mushrooms and onions in bacon grease over moderate high heat. Make sure to add room temperature cream cheese. Mix in bacon bits and chopped parsley.

3. Take off the excess silver skin of backstraps from venison. Cut one slit in the length, allowing you to swing it out. Take care not to cut into the whole piece.

4. Season your pigs with Killer Hogs AP rub and stuff with cream cheese mixture.

5. Wrap the outside with strips of bacon, then season by rubbing on Killer Hogs The BBQ Rub.

6. Place each backstrap on an air cooling rack made of wire and place it on the smoker.

7. Cook until the temperature inside reaches 130°F or your preferred doneness. The bacon should be brown on the outside.

8. Allow the backstrap to rest for 10 minutes and cut in pieces that can be served.

For Killer Hogs BBQ Sauce, Rub, and competition BBQ equipment, go to: https://h2qshop.com/

Stuffed Venison Backstrap

Video length:

9:45


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