Looking for a delicious and flavorful way to enjoy venison? Try this amazing recipe for Stuffed Venison Backstrap, which can be grilled to perfection on a Traeger grill. With a perfect blend of herbs, spices, and tender venison meat, this dish is sure to be a hit with food lovers everywhere. So why wait? Fire up your Traeger grill and get ready to cook up some mouthwatering stuffed venison backstrap today!

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The author of this post loves wild game, especially venison which he harvests himself. In this recipe tutorial, the author shows how to prepare Venison Backstrap by stuffing and wrapping it in bacon, then grilling it on Traeger. The Backstrap is the loin of the animal and for this recipe, the author makes a slit down the length of the backstrap to butterfly it. He then stuffs it with a mixture of cream cheese, bacon, mushrooms, onion, and parsley, and wraps it in bacon to add a little fat because deer is incredibly lean meat. It takes about 30 minutes on the smoker to fully cook and it’s best served medium rare. The author suggests slicing the backstrap into steak size portions about 1” in width and letting it rest for 5-10 minutes before serving. For full directions and ingredients, visit HowToBBQRight.com.

Ingredients:
– 1-2 Whole Venison Backstraps (loin)
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
– ¼ cup Crumbled Bacon (about 6 slices)
– 1 small Yellow Onion diced
– 2 Tablespoons Bacon Drippings
– ½ cup Flat leaf Parsley chopped
– 2lbs Bacon
– 2 Tablespoons Killer Hogs AP Rub
– 2 Tablespoons Killer Hogs The BBQ Rub

Directions:
1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

Stuffed Venison Backstrap

Video length: 9:45
Category: Entertainment
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This post was originally published on WPHorde Test2 Site

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