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Stuffed Venison Backstrap – Recipe

If you don’t know where the backstrap of a deer is, it is found around the loin just by each side of the backbone of a deer. It is the most tender cut you can get from deer meat. There are many ways to cook this delicious meaty part, and most people have special family recipes for it. However, a favorite for most people is the stuffing. This way, you can add your desired flavor while still enjoying the juicy and tender meat.
Before we go into making this delicious recipe, we will be making a list of all the ingredients you will need to prepare your stuffed venison backstrap.
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Servings 4 people
Calories 870 kcal

Ingredients
  

  • Whole venison backstraps
  • 1 small yellow onion diced
  • 8 oz. cream cheese
  • 2 tbsp bacon drippings
  • 2 lbs.  diced bacon
  • 8 oz. chopped baby portobello mushrooms
  • 6 slices crumbled bacon or 1/4 cup
  • 1/2 cup flat-leaf parsley chopped
  • BBQ seasoning

Instructions
 

  • You can prepare your stuffed venison backstrap using your pellet smoker or any other type of BBQ grill. Your meat should be cooked in indirect heat, and you will need a thermometer to check the cooking temperature. According to most users, the sturdiest model is the BBQ Dragon Instant-Read Waterproof Meat Thermometer, which is reliable and accurate.
  • Prepare your stuffing to sauté onions and add your mushrooms to the bacon drippings.
  • Cook over medium heat and add your cream cheese.
  • The crumbled bacon should be folded in with the parsley.
  • Using your meat slicer, you will need to trim off the excess silver skin from the venison backstrap. Make a slit down the length to open it but avoid cutting through the entire piece. Coming from previous users, the sturdiest model is the Ergo Chef Prodigy Series Meat Slicing and Carving Knife; with its rust-resistant design and the ease of slicing the meat.
  • Season using your rub and the cream cheese stuffing.
  • Wrap the outside of your venison backstrap with strips of bacon and add your BBQ seasoning
  • Place the backstrap on the wire rack or twine before placing it in your smoker and cook until the temperature is at 130°F. When the venison has reached doneness, it should have a brown crust outside.
  • Allow your backstrap to rest for about 10 minutes before cutting into the pieces to serve.

Nutrition

Calories: 870kcal