Stuffed Venison Backstrap

stuffed venison backstrap

The backstrap of your whitetail deer is the loin that sits along each side of the backbone. It is one of the most tender cuts you’ll get to enjoy from your harvested meat. There are many ways to enjoy it but stuffing it has always been a favorite. Stuffing allows you to add just the right amount of flavor while keeping it juicy and tender. One of my most used recipes uses a mixture of onion, bacon, cream cheese, mushrooms and parsley and the wraps the lean venison in bacon to hold it all together and add a little fat to the dish. Cooking takes about 30 minutes, depending on your desired level of doneness. Of course you can always put your own twist, or make you own mix but below is my go to stuffed backstrap recipes. Enjoy!

Ingredients

  • 1-2 Whole Venison Backstraps (loin)
  • 8oz Cream Cheese
  • 8oz Baby Portabella Mushrooms chopped
  • ¼ cup Crumbled Bacon (about 6 slices)
  • 1 small Yellow Onion diced
  • 2 Tablespoons Bacon Drippings
  • ½ cup Flat leaf Parsley chopped
  • 2lbs Bacon
  • 2 Tablespoons Killer Hogs AP Rub
  • 2 Tablespoons Killer Hogs The BBQ Rub

Instructions

  1. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
  2. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
  3. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
  4. Season with AP rub and stuff with cream cheese mixture.
  5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
  6. Place each backstrap on a wire cooling rack and set on the smoker.
  7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
  8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.