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HowToBBQRight

Venison Backstrap is stuffed with and wrapped in bacon then grilled on Traeger

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I’m an avid hunter and, in Mississippi hunters hunt deer. I typically harvest a couple deer for my own family every season, and one of my top preparations for white tail deer is to stuff a backstrap with a stuffed.

The Backstrap can be described as the loin of the animal; it’s the tender, juicy meat lying between the backbones on both side. In this recipe, I cut a cut along to the bottom of the Backstrap to create a butterfly.

It is then stuffed with mix consisting of bacon, cream cheese as well as onions, mushrooms and parsley. It’s all wrapped in bacon to help hold it all together. It also adds a bit of fat as deer meat is extremely slim.

It takes about 30 minutes in the smoker for it to cook fully and you want to run the pit for 3500 minutes for the bacon to get brown. The best way to serve it is medium rare so get it off the barbecue when you’ve noticed the temperature around 125-130 internal. Just like any other cuts of meat, let it be resting for 5-10 minutes prior serving. Slice the backstrap into steak size portions that measure 1″ in wide and savor.

Ingredients:

1-1/2 Whole Venison Backstraps (loin)

– 8oz Cream Cheese

– 8oz Baby Portabella Mushrooms chopped

– 1/4 cup Crumbled Bacon (about 6 slices)

1 small Yellow Onion cut into pieces

2- 2 Tablespoons Bacon Drippings

– 1/2 cup Flat leaf Parsley chopped

– 2lbs Bacon

2- 2 Tablespoons Killer Hogs AP Rub

2 Tablespoons Killer Hogs The BBQ Rub

Directions:

1. Make Pellet Smoker or any other BBQ grill for indirect cooking. 3500. Include your preferred wood in the coals to give smoke flavors. For the pellet grill, I use a combination of Pecan, Oak, and Cherry cooking pellets.

2. To prepare the stuffing saute onions and mushrooms in bacon fat at medium-low heat. Serve with room temperature cream cheese. Mix in bacon bits and parsley.

3. Remove any silver skins that are a bit too long from the backstraps of venison and cut a slit down the length of it to allow you to open it open. Make sure not to cut into the entire part.

4. Season it with Killer Hogs AP rub and stuff with cream cheese mixture.

5. Cover the exterior with bacon strips and then sprinkle by rubbing on Killer Hogs The BBQ Rub.

6. Each backstrap should be placed on the cooling rack of wire, then place it on the smoker.

7. Cook until the internal temperature is 130°F or your preferred doneness. The bacon should be brown on the exterior.

8. The backstrap should be allowed to rest for 10 mins before cutting in pieces that can be served.

To purchase Killer Hogs BBQ Sauce, Rub, and other BBQ competition equipment, go to: https://h2qshop.com/

Stuffed Venison Backstrap

Video length:

9:45


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