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Stuffed Venison Backstrap an easy dish for all grillmasters to include in their grilling sessions.

It doesn’t matter if you’re a hunter or not, venison is an excellent meat for any dish. The recipe we have in mind will convert those who have been on the fence immediate fans of the backstrap venison.

This delicious, creamy and tender dish can make anyone a hunter, and especially when it is grilled.

The backstrap of venison is located in the deer’s loin; it runs along the backbone from side to side and is extremely soft.

It’s about half an hour for a kettle grill until it is cooked at the proper the right temperature. It is best to serve it at medium-rare. Slice the venison into medallions, then enjoy.

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