Stuffed Venison Backstrap

The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.

Total Time

2hr 10min

4.0

4 Ratings

Author: How to BBQ Right

Servings:

Ingredients

•

Venison Backstrap

•

Small Yellow Onion , diced

•

3 cups

Baby Portobello Mushrooms , chopped

•

1 cup

Cream Cheese , room temperature

•

1/4 cup

Bacon Bits

•

1/2 cup

Italian Flat-Leaf Parsley , chopped

•

2 lb

Bacon

•

2 Tbsp

All-Purpose Spice Rub

•

2 Tbsp

Barbecue Rub

Cooking Instructions

Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350 degrees F (180 degrees C). Add your favorite wood to the hot coals for smoke flavor.

To prepare the stuffing sauté Yellow Onion (1) and Baby Portobello Mushrooms (3 cups) over medium heat.

Add to Cream Cheese (1 cup) and fold in Bacon Bits (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup) .

Trim excess silver skin from Venison Backstrap (2) and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.

Season with All-Purpose Spice Rub (2 Tbsp) and stuff with cream cheese mixture.

Wrap the outside with strips of Bacon (2 lb) and season with Barbecue Rub (2 Tbsp) .

Place each backstrap on a wire cooling rack and set on the smoker.

Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside.

Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

Nutrition Per Serving

CALORIES

855

FAT

72.7 g

PROTEIN

43.1 g

CARBS

5.9 g