Name: Stuffed Venison Backstrap
Cook time: 45 min
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 2, whole ,Venison Backstrap (loin); 8, ounce package ,Cream Cheese; 8, ounce ,portabella mushrooms, chopped; 1/4, cup ,crumbled bacon (4 slices cooked crips and crumbled); 1, small ,yellow onion, diced; 2, Tbs ,bacon drippings; 1/2, cup ,flat-leafed parsley, chopped; 2, pounds ,bacon; 2, Tbs ,Killer Hogs AP Rub; 2, Tbs ,Killer Hoigs The BBQ Rub

By Gramma Recipebox

(0 Reviews)

Super easy

Cheap

Prep

10m

Cook

45m

Wait

10m

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Category:	Cakes
Seasons
Cuisine Type	Latin

Ingredients

BBQ Venison Backstrap

2 whole Venison Backstrap (loin)
8 ounce package Cream Cheese
8 ounce portabella mushrooms, chopped
1/4 cup crumbled bacon (4 slices cooked crips and crumbled)
1 small yellow onion, diced
2 Tbs bacon drippings
1/2 cup flat-leafed parsley, chopped
2 pounds bacon
2 Tbs Killer Hogs AP Rub
2 Tbs Killer Hoigs The BBQ Rub

Stuffed Venison Backstrap Directions

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.
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.
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.
Season with Killer Hogs AP rub and stuff with cream cheese mixture.
Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
Place each backstrap on a wire cooling rack and set on the smoker.
Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.