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Venison Backstrap stuffed and wrapped in bacon and grilled Traeger
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I’m a big enthusiast of wild game, and in Mississippi hunters hunt deer. I typically harvest a couple deer from venison in my home for my family each season. one of my most favorite ways to prepare for white tail deer is stuffed backstrap.
The Backstrap is located in the back of the animal; it’s the meat that is tender and sits to the backbone’s side. This recipe makes cuts along the length of the backstrap in order to make it a butterfly.
After that, it’s stuffed the mixture of cream cheese, bacon as well as onions, mushrooms and parsley. It is then wrapped in bacon to hold the food together, and also to provide a little fat because the deer meat is incredibly slim.
It can take 30 minutes in the smoker for it to cook fully and then you should run the pit to 3500 degrees in order for the bacon to get brown. The best way to serve it is medium rare and you should take it out of the grill when you notice temperatures of between 125 and 130 internal. Similar to any other meat cut, it should cool for 5-10 minutes prior to serving. Slice the backstrap into steak size portions about 1″ in width and enjoy.
Ingredients:
1 whole Venison backstraps (loin)
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
1/4 cup Bacon that has been crumbled (about 6 pieces)
– 1 small Yellow Onion chopped
2 Tablespoons Bacon Drippings
1/2 cup flat leaf Parsley chopped
– 2lbs Bacon
2- 2 Tablespoons Killer Hogs Rub AP Rub
2 Tablespoons Killer Hogs BBQ Rub
Directions:
1. Make Pellet Smoker or another barbecue grill for indirect cooking at 3500 degrees. Incorporate your wood of choice to the coals to give smoke flavors. On the grill for pellets, I like to use a blend consisting of Pecan, Oak, and Cherry cooking pellets.
2. To make the stuffing prepare sauté mushrooms and onions with bacon grease over medium-high high heat. Add to warm cream cheese. Fold in crumbled bacon and chopped parsley.
3. Remove any silver skins that are a bit too long from venison backstraps and cut an slit along the length of it to allow you to open it out. Make sure to not cut through the entire piece.
4. Season the season with Killer Hogs AP rub and fill with cream cheese mix.
5. Place the bacon on top of the outer layer. Wrap it around bacon strips and then season using Killer Hogs The BBQ Rub.
6. Set each backstrap onto the cooling rack of wire, then placed on the smoker.
7. Cook until the temperature inside reaches 130 degrees or your desired degree of doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes before cutting into individual pieces for serving.
For Killer Hogs BBQ Sauce, Rub and competition BBQ equipment, please visit: https://h2qshop.com/
Stuffed Venison Backstrap
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