Are you looking for an easy-to-follow recipe for stuffed venison backstrap?
You’re in the right place!
In this TheGrillingDad.com guide, you’ll learn:
- Ingredients you’ll need
- How to stuff venison backstrap
- Step by step guide to making stuffed venison backstrap
- And much more!
If you’re a fan of wild game, this recipe is a gamechanger.
Backstrap is the loin from the deer, or the tender parts along the backbone on either side.
You’ll want to butterfly your backstrap for this!
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Ingredients for Stuffed Venison Backstrap
- 1-2 whole venison backstraps
- 8oz cream cheese
- 8 oz baby portabella mushrooms, chopped
- ¼ cup crumbled bacon (about 6 slices)
- Onion powder, to taste
- 2 tablespoons bacon drippings
- ½ cup flat leaf parsley, chopped
- 2 lbs. bacon
- 4 tablespoons your favorite rub
How to Make Stuffed Venison Backstrap
Make the Filling
Once you have your backstrap cut down the middle, it’s time to make the filling.
Before you do though, cover the backstrap with 2 tablespoons of your favorite rub.
Mix the cream cheese, onion powder, bacon, mushrooms, and parsley together in a mixing bowl then fill the inside of the backstrap with the mixture.
While you are preparing the mixture and wrapping the backstrap, preheat your smoker to 350 degrees.
Wrap in Bacon
The loin then gets wrapped in bacon.
This helps hold it together as well as adds some fat to the meat since deer meat is very lean.
Use the last 2 tablespoons of rub to cover the bacon.
Smoke the Backstrap
At 350 degrees, it will take about 30 minutes for the backstrap to get done.
The internal temperature should read at least 130 degrees (higher if you prefer it to be more done).
Rest and Serve
As with most meats straight off the smoker, allow the backstrap to rest for 10 minutes.
Then you can cut it into serving size portions and dig into a new way to enjoy your deer meat.
Stuffed Venison Backstrap
- 1-2 Whole venison backstraps
- 4 Tbs Your choice of meat rub, divided into 2 Tbs each
- 2 lbs. Thick Cut Bacon
- 2 Tbs Tbs Bacon Drippings
- 8 oz Cream cheese
- Onion powder, to taste
- 1/4 cup Crumbled bacon (about 6 slices)
- 8 oz Baby portabella mushrooms, chopped
- 1/2 cup Cup Flat leaf parsley, chopped
- Preheat your smoker to 350°FFill the inside of each backstrap with the filling mixture.
- Remove any silver skin from the backstraps as needed, then cover the backstrap with 2 tablespoons of your favorite rub and set aside.
- Prepare the filling by combining the cream cheese, onion powder, bacon, mushrooms, and parsley together in a mixing bowl.
- Then wrap each backstrap with bacon slices. This helps hold it together as well as adds some fat to the meat since deer meat is very lean.
- Use the last 2 tablespoons of rub to cover the bacon.
- Place the backstraps in your smoker, and smoke at 350 degrees for about 30 minutes.
- When the internal temperature has reached at least 130 degrees, remove from the smoker.
- Allow the backstrap to rest for 10 minutes. Then cut into serving portions and enjoy!