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HowToBBQRight

Venison Backstrap Wrapped and stuffed in bacon, then cooked on Traeger

For more barbecue and grilling recipes visit: http://howtobbqright.com/

I’m a huge hunter as well as in Mississippi hunters hunt deer. It is my custom to harvest two deer for my own family at least once a season. one of my favourite ways to prepare for white tail deer is to fill a backstrap full of.

The Backstrap forms the backbone of the animal; it’s the tender meat sitting right across the backbone, on either side. To make this dish, I create cuts along to the bottom of the Backstrap, so as to create a butterfly.

It is then stuffed with mix of cream cheese, bacon as well as onions, mushrooms and parsley. The whole thing gets wrapped in bacon to keep it together and to add some fat since the deer is an extremely lean and healthy meat.

It can take 30 minutes for the smoker to completely cook so you’ll want to heat the pit to 3500 degrees in order to brown the bacon. It’s best served medium rare which is why you take it off the barbecue when you’ve noticed it at 125-130 degrees internal. Similar to any other cut of meat let it rest for 5-10 minutes before serving. Slice the backstrap into sizes of steak, approximately 1″ in width and enjoy.

Ingredients:

– – 1-2 Complete Venison Backstraps (loin)

– 8oz Cream Cheese

– 8oz Baby Portabella Mushrooms chopped

1/4 cup of Bacon Crumbled (about six slices)

1 tiny Yellow Onion cut into pieces

– 2 Tablespoons Bacon Drippings

1 cup Flat leaf Parsley chopped

2lbs Bacon

2- 2 Tablespoons Killer Hogs Rub AP Rub

2. Tablespoons Killer Hogs the BBQ Rub

Directions:

1. Make Pellet Smoker or any other BBQ grill for indirect cooking at 3500 degrees. You can add your preferred wood to hot coals for the smoke taste. In the pellet grill I use a combination with Pecan, Oak, and Cherry cooking pellets.

2. For the preparation of the stuffing, sauté the mushrooms and onions in bacon drippings over medium-high temperatures. Add to the room temperature 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 opening down the length of it to allow you to open it wide. Make sure not to cut the entire piece.

4. Season your pigs with Killer Hogs AP rub and fill with cream cheese mix.

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

6. Place each backstrap on the cooling rack of wire, then placed on the smoker.

7. Cook until the temperature inside reaches 130 degrees, or to your preferred doneness. The bacon should appear brown on the outside.

8. The backstrap should be allowed to rest for 10 minutes and cut into individual pieces for serving.

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

Stuffed Venison Backstrap

Video length:

9:45


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