The video features a recipe for venison backstrap stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The backstrap is then wrapped in bacon and grilled on a pellet smoker for about 30 minutes at 350⁰. It’s recommended to cook until the internal temperature reaches 130 degrees and then allow the backstrap to rest for 10 minutes before cutting into individual portions. For more barbecue and grilling recipes, visit howtobbqright.com. The video is approximately 9 minutes and 45 seconds long and falls under the category of Entertainment.

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