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.

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/
2HRS 10MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
6
us / metric

2
Venison Backstrap

1 cup
Cream Cheese, room temperature

2 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub

2 Tbsp
Barbecue Rub
Used Killer Hogs BBQ Rub
Nutrition Per Serving
Calories
855
Fat
72.7 g
Protein
43.1 g
Carbs
5.9 g