The video shows how to grill a venison backstrap that is stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley, and then wrapped in bacon. This recipe is perfect for those who love wild game and want to try different preparations for white tail deer. The backstrap is the tender meat sitting along the backbone on each side of the animal, and for this recipe, it is butterflied by making a slit down the length of the backstrap. It is seasoned with Killer Hogs AP rub and stuffed with cream cheese mixture, then wrapped with strips of bacon and seasoned with Killer Hogs The BBQ Rub. After 30 minutes on the smoker, the backstrap is cooked and is best served medium rare. It is allowed to rest for 5-10 minutes before slicing it into 1-inch steak size portions. For more barbecue and grilling recipes, one can visit http://howtobbqright.com/.

This post was originally published on WPHorde Test2 Site