The video shows how to prepare a delicious venison backstrap stuffed with cream cheese, bacon, mushrooms, onions, and parsley, and wrapped in bacon before grilling. To start, make a slit along the backstrap, butterfly it, and stuff the mixture inside before wrapping it in bacon. Then, cook the backstrap on a pellet smoker at 350⁰ for around 30 minutes until the bacon is brown and the internal temperature reaches 125-130⁰. After resting for 5-10 minutes, slice the backstrap into steak-size portions and serve. Visit howtobbqright.com for more barbecue and grilling recipes.

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