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Stuffed Venison Backstrap
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Recipe

9 INGREDIENTS • 9 STEPS • 2HRS 10MINS

Stuffed Venison Backstrap

4.0
4 ratings
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.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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.
2HRS 10MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
6
US / Metric
Venison Backstrap
2
Venison Backstrap
Yellow Onion
1
Small Yellow Onion, diced
Cream Cheese
1 cup
Cream Cheese, room temperature
Bacon Bits
1/4 cup
Italian Flat-Leaf Parsley
1/2 cup
Bacon
2 lb
All-Purpose Spice Rub
2 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Barbecue Rub
2 Tbsp
Barbecue Rub
Used Killer Hogs BBQ Rub
Nutrition Per Serving
VIEW ALL
Calories
855
Fat
72.7 g
Protein
43.1 g
Carbs
5.9 g
Add to plan
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Stuffed Venison Backstrap
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
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.
step 2
To prepare the stuffing sauté Yellow Onion (1) and Baby Portobello Mushrooms (3 cups) over medium heat.
step 3
Add to Cream Cheese (1 cup) and fold in Bacon Bits (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup).
step 4
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.
step 4 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.
step 5
Season with All-Purpose Spice Rub (2 Tbsp) and stuff with cream cheese mixture.
step 5 Season with All-Purpose Spice Rub (2 Tbsp) and stuff with cream cheese mixture.
step 6
Wrap the outside with strips of Bacon (2 lb) and season with Barbecue Rub (2 Tbsp).
step 7
Place each backstrap on a wire cooling rack and set on the smoker.
step 7 Place each backstrap on a wire cooling rack and set on the smoker.
step 8
Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside.
step 8 Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside.
step 9
Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
step 9 Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
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Tags
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American
Gluten-Free
Grill
BBQ
Low-Carb
Shellfish-Free
Summer
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