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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
$3.39
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2
Venison Backstrap
1
Small Yellow Onion , diced
3 cups
Baby Portobello Mushrooms , chopped
1 cup
Cream Cheese , room temperature
1/4 cup
1/2 cup
2 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
2 Tbsp
Barbecue Rub
Used Killer Hogs BBQ Rub
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
855
FAT
72.7 g
PROTEIN
43.1 g
CARBS
5.9 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 (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 Wright® Brand Smoked 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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Nutrition Per Serving
Calories
855
% Daily Value*
Fat
72.7 g
93%
Saturated Fat
27.6 g
138%
Trans Fat
0.7 g
--
Cholesterol
155.7 mg
52%
Carbohydrates
5.9 g
2%
Fiber
1.3 g
5%
Sugars
6.1 g
--
Protein
43.1 g
86%
Sodium
1805.8 mg
79%
Vitamin D
0.7 µg
3%
Calcium
58.6 mg
5%
Iron
3.0 mg
17%
Potassium
556.9 mg
12%
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