With deer hunting season in full swing, hopefully, many of you have already notched your tags and filled your freezer with some fresh venison.
Americans need to be eating more deer meat, and the very best option for doing that is to get out there and hunt for it yourself.
There are many ways to cook deer meat, and while steaks, burgers, tacos, and jerky will always be venison classics, there are countless other ways to take things to the next level.
One of the easiest ways to take any recipe to the next level is simply to wrap whatever you’re cooking in bacon, stuff it with cream cheese, throw it on the grill and enjoy.
The next time you have friends and families over for a wild game dinner, blow their minds with this bacon-wrapped stuffed venison backstrap recipe from How To BBQ Right.
Ingredients:
– 1-2 Whole Venison Backstraps
– 8oz Cream Cheese
– 8oz Baby Portabella Mushrooms chopped
– ¼ cup Crumbled Bacon (about 6 slices)
– 1 small Yellow Onion diced
– 2 Tablespoons Bacon Drippings
– ½ cup Flat leaf Parsley chopped
– 2lbs Bacon
– 2 Tablespoons of a seasoning of your choice.
– 2 Tablespoons BBQ Rub
Directions:
1. 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.
2. 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.
3. 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.
4. Season with Killer Hogs AP rub and stuff with cream cheese mixture.
5. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
6. Place each backstrap on a wire cooling rack and set on the smoker.
7. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
8. Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
