Cooking Instructions
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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 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 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.
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