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HowToBBQRight
Venison Backstrap is stuffed with and wrapped in bacon and grilled Traeger
For more barbecue and grilling recipes visit: http://howtobbqright.com/
I’m a huge fan of wild game and in Mississippi hunting deer, we have. I typically harvest a couple deer venison for my family every season, and one of my top preparations for white tail deer is filling a backstrap.
The Backstrap can be described as the loin of the animal; it’s the soft meat sitting between the backbones on both side. This recipe makes cutting along all the way down the backstrap to fly it.
After that, it’s stuffed the mixture consisting of cream cheese, bacon mushrooms, onion and parsley. It is then wrapped in bacon to keep it in place and add some fat since deer is an extremely slim meat.
It’ll take around 30 minutes on the smoker to finish cooking and then you should run the pit with 3500°F to finish browning the bacon. It’s best served medium rare which is why you take it off of the barbecue when you’ve noticed an internal temperature of 125 to 130 degrees. As with any cuts of meat, let it be resting for 5-10 minutes prior to serving. Slice backstrap into steak size portions that measure 1″ in wide and enjoy.
Ingredients:
1-1/2 whole Venison backstraps (loin)
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
– 1/4 cup of Bacon Crumbled (about 6 pieces)
1 small yellow onion diced
2- 2 Tablespoons Bacon Drippings
1/2 cup flat leaf Parsley chopped
2 lbs Bacon
2 Tablespoons Killer Hogs Rub AP Rub
2. Tablespoons Killer Hogs The Rub for BBQ Rub
Directions:
1. Preparing Pellet Smoker or another bbq grill to cook indirect at 3500 degrees. Add your favorite wood to the hot coals for smoke flavour. For the pellet grill, I prefer a mix comprising Pecan, Oak, and Cherry cooking pellets.
2. For the preparation of the stuffing saute onions and mushrooms with bacon drippings at medium-low heat. Add to the room temperature cream cheese. Fold in crumbled bacon and parsley.
3. Take off the excess silver skin of backstraps from venison. Cut a slit down the length, allowing you to open the open. Make sure not to cut the entire piece.
4. Season your pigs with Killer Hogs AP rub and make a cream cheese mix.
5. Then wrap the outside in bacon pieces and sprinkle with Killer Hogs The BBQ Rub.
6. Put each backstrap on the cooling rack of a wire, and placed on the smoker.
7. The bacon should be cooked until it reaches 130°F or your preferred degree of doneness. The bacon should be brown on the exterior.
8. Rest the backstrap for 10 minutes and cut into individual pieces for serving.
To purchase Killer Hogs BBQ Sauce, Rub, and competition BBQ equipment, go to: https://h2qshop.com/
Stuffed Venison Backstrap
Video length:
9:45
Category:
Entertainment
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