Go Back
stuff venison backstrap recipe

Stuffed Venison Backstrap

Considered the 'fillet mignon' of deer meat, the lean backstrap is packed with flavor and juiciness thanks to everyone's favorite ingredient… bacon!
Print Recipe Pin Recipe
Calories: 5142
Ingredients Method

Ingredients
  

  • 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
Filling
  • 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

Method
 

  1. Preheat your smoker to 350°FFill the inside of each backstrap with the filling mixture.
  2. Remove any silver skin from the backstraps as needed, then cover the backstrap with 2 tablespoons of your favorite rub and set aside.
  3. Prepare the filling by combining the cream cheese, onion powder, bacon, mushrooms, and parsley together in a mixing bowl.
  4. 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.
  5. Use the last 2 tablespoons of rub to cover the bacon.
  6. Place the backstraps in your smoker, and smoke at 350 degrees for about 30 minutes.
  7. When the internal temperature has reached at least 130 degrees, remove from the smoker.
  8. Allow the backstrap to rest for 10 minutes. Then cut into serving portions and enjoy!