original_blog_author: [original_blog_author]
original_blog_name: backstrap recipes – search results
original_post_url: https://www.youtube.com/watch?v=ci1RXIDZbCA

The embedded video displays the preparation of Venison Backstrap. The cook stuffs and wraps the backstrap with bacon before grilling it on Traeger. The cook stuffs the backstrap with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The recipe takes approximately 30 minutes on a smoker with a temperature of 350⁰ to cook. The cook recommends removing it from the pit when the internal temperature reaches 125-130 and resting it for 5-10 minutes before serving. The backstrap is sliced into steak size portions and is best served medium rare. The ingredients used in the recipe include venison backstraps, cream cheese, baby portabella mushrooms, crumbled bacon, yellow onion, bacon drippings, flat leaf parsley, bacon, Killer Hogs AP Rub, and Killer Hogs The BBQ Rub. Follow the provided instructions to prepare this delicious venison backstrap.

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