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RECIPE
9 INGREDIENTS 9 STEPS 2hr 10min

Stuffed Venison Backstrap

4.5
2 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.
Stuffed Venison Backstrap Recipe | SideChef
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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.
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/
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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/
2hr 10min
Total Time
$3.35
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2
Venison Backstrap
1
Small Yellow Onion , diced
8 oz
Baby Portobello Mushrooms , chopped
1 cup
Cream Cheese , room temperature
1/4 cup
1/2 cup
2 Tbsp
Killer Hogs The A.P. Rub
2 Tbsp
Killer Hogs BBQ Rub
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Nutrition Per Serving

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CALORIES
878
FAT
72.9 g
PROTEIN
43.5 g
CARBS
10.8 g

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 (8 oz) 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 Killer Hogs The A.P. Rub (2 Tbsp) and stuff with cream cheese mixture.
Step 6
Wrap the outside with strips of Wright® Brand Smoked Bacon (2 lb) and season with Killer Hogs BBQ 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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Nutrition Per Serving
Calories
878
% Daily Value*
Fat
72.9 g
93%
Saturated Fat
27.6 g
138%
Trans Fat
0.7 g
--
Cholesterol
155.7 mg
52%
Carbohydrates
10.8 g
4%
Fiber
2.2 g
8%
Sugars
6.6 g
--
Protein
43.5 g
87%
Sodium
1881.0 mg
82%
Vitamin D
0.7 µg
3%
Calcium
64.9 mg
5%
Iron
3.6 mg
20%
Potassium
519.0 mg
11%
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