Empty My Fridge
Stuffed Venison Backstrap
Ingredients
- Venison1–2
- Cream cheese8 oz
- Mushroom · chopped8 oz
- Bacon6 tbsp + 2 lb
- Onion · diced1
- Parsley · chopped½ cups
- Killer Hogs AP Rub2 tbsp
- Killer Hogs The BBQ Rub2 tbsp
Instructions
- Set the pellet smoker or grill up for indirect cooking at 350°F.
- Sauté the onion and mushrooms in the bacon drippings over medium heat. Add them to the room-temperature cream cheese, then fold in the crumbled bacon and parsley.
- Trim the excess silver skin from the backstraps, then cut a slit down the length of each to butterfly it open, taking care not to cut all the way through.
- Season with Killer Hogs AP rub and fill with the cream cheese mixture.
- Wrap the outside with bacon strips and season with Killer Hogs The BBQ Rub.
- Place each backstrap on a wire rack and set it in the smoker.
- Cook until the internal temperature reaches 130°F or your preferred doneness, and the bacon is browned on the outside.
- Rest the backstrap for 10 minutes, then cut into individual pieces to serve.
Summarized from HowToBBQRight's video. Watch it for the details.
More recipes with
OnionMushroomCream cheeseBaconVenison
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