Bacon Wrapped Stuffed Venison Backstrap - Wrap the backstrap with bacon strips. Roll the seasoned venison backstrap in the bacon net.
A Bacon Wrap Keeps Smoked Venison Backstrap Rich And Juicy Recipe Venison Backstrap Recipes Venison Recipes Backstrap Recipes
Set the smoker or grill for indirect cooking.
Bacon wrapped stuffed venison backstrap. Depending on your backstrap's size, you may need a little more, or a few less.) cut 2 tbs of butter into 6 pieces and scatter them over the top of the meat. Be careful not to cut through the entire piece. Season with ap rub and stuff with cream cheese.
Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Preheat the grill to 275. Cover the entire tenderloin with salt and pepper and the traeger realtree big game rub, then wrap it all in bacon.
At 350 degrees, it will take about 30 minutes for the backstrap to get done. Slice the stuffed backstrap into pieces about a half an inch thick and drizzle with warm sauce. Bake the bacon wrapped venison for 15 minutes.
Use the last 2 tablespoons of rub to cover the bacon. Once the meat has been seasoned and the bacon is wrapped around the backstraps, the meat is ready for the smoker. Fold in crumbled bacon and parsley.
This helps hold it together as well as adds some fat to the meat since deer meat is very lean. Venison is as organic as it gets! Cut natural casing of sausage.break.
Bring the sides of the bacon up to the top and overlap to seal. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Stuff the tenderloin with the minced garlic first, then add the feta cheese.
To prepare the stuffing sauté yellow onion (1) and baby portobello mushrooms (8 oz) over medium heat. Finish roasting until you reach an internal temperature of 150 degrees. Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open.
At this point carefully roll it over and insert a meat thermometer. Venison backstrap stuffed and wrapped in bacon then grilled on traeger for more barbecue and grilling recipes visit: Place it on a baking sheet with the seam in the bacon net facing down.
Butterfly, or cut, your venison backstrap open to allow enough room to stuff with 1 cup of feta cheese (roughly 1 deep cut). The loin then gets wrapped in bacon. Spread the mushroom mixture on top of the backstrap.
This recipe is great served with red wine, a green salad or steamed asparagus, and crispy sauteed potatoes or warm, crusty bread. Add to room temperature cream cheese. (i used 2 on each end, and then 10 across the middle, to secure the end strips.
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