Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills

hey welcome back to how to barbecue right I'm Malcolm Reed today we're gonna be talking wild game I've got some venison backstrap that I harvested last season I've had it in the freezer throws a great time to thaw it out show you one of my favorite recipes we're gonna stuff it with all these great ingredients and wrap it in some thick cut bacon you're gonna want to check this out let's get to cooking so what I have here today is a couple backstraps now the backstrap is the loin of the animal it stepped muscles it runs on both sides of the backbone right along the back take a pork loin or beef flooring it's the exact same muscles and if you don't have venison or you don't you know care for it you can also substitute pork or beef for this dish it'll work great but if you hadn't tried some venison man it is really great tasting meat when I harvest this animal I always take the time and process it myself I trim all the silver skin up you can see it's been really cleaned up and always do this right fresh out of out of the field and then the way I can freeze it vacuum sealer and then when I'm ready to cook I can thaw it out I just took these out a couple days ago and let them slow throw in the refrigerator and now all we have to do is get them ready to cook so what we're gonna do is stuff these today and we're gonna make our stuffing in a minute but I wanted you to show you how I'm gonna open them up for stuffing all I'm doing is I'm gonna take my knife and just kind of halfway down we're just gonna open it up kind of create a pocket and you don't want to go all the way to the edge I want to leave it to where I can get in here and stuff it but I'm not going to the edge so just use a knife and cut shallow and hey take your time don't even getting a hurry in this we're just opening it up all the way down and now you can come back in and use your knife just to open it on down but you don't want to go all the way through remember we're just kind of creating a pocket in this back strap so we butterflied this back strap open it'll lay flat it's gonna allow us to stuff it and then close it back together and what we're gonna do is we're gonna wrap it in bacon to keep it all held tight and that Bacon's going to add some fat as it cooks to this very lean venison I'm gonna go ahead and knock out this other one starting at one in making my shallow cut now I can open it up come back and just kind of open it a little more here just using the tip of my knife to butterfly it open so we've created that pocket that butterflied that back strap and it'll close back up and that'll let us put that cream cheese mixture in there let's go ahead and get our vegetables sauteed for the cream cheese mixture so for the stuffing I started with about 8 slices of bacon and I cooked it in the oven wanting to get it crispy and then reserve those bacon drippings we need about two tablespoons of it because in an iron skillet I'm gonna saute my onions for about 2 or 3 minutes and then add the chopped portobello mushrooms we're just gonna cook those maybe five minutes tops we're just wanting to sweat those mushrooms down fry that onion that bacon fat and it's gonna make it taste incredible then we're gonna add that mixture to a block of softened cream cheese chop the bacon at it and add some chopped flat-leaf parsley we're just gonna stir all that together and that's gonna combine to form the stuffing that's going inside these venison loins now we're ready to assemble these back straps and what we're going to start with is the bacon first this is what's gonna hold the whole thing together and I've just got a package of thick-cut bacon you could use whatever kind you like and what I'm gonna do is just kind of lay it out we're not doing a basket weave it's just straight strips of bacon I'm kind of touching each other not to worry about overlapping them they're gonna cook kind of tighten together now what we're gonna do is we're gonna take our back strap now we've butterfly it open we're gonna lay it right on it of course we got to have some seasoning let's season the inside we're gonna stuff it a little bit of that AP salt pepper garlic and now I've just got some of our cream cheese mushrooms bacon we're just gonna line it right down the center use your favorite ingredients in this stuffing you really want to keep the ingredients to you know three or four tops kind of like making a omelet you don't want to put too much stuff in it cuz it's all going to come out so just you know I like to keep it simple the onions the mushrooms the parsley and the bacon man season with a little AP you can't beat that so what we're gonna do now is kind of close it up just fold it over all that stuff is staying inside it's alright if it has a little gap cause you know what our bacon now is gonna close it off now I'm gonna season the outside just a little bit of some 8-feet just keep that flavor going and we're gonna fold our bacon up over it each little piece gets folded up and over so I'm making a little meat present and they look cool now all we can do is roll it over on itself there we go and what I'm gonna do is put a rack here I'm gonna carefully transfer it and I've already sprayed that rack with a little cooking spray and they'll sit right on this rack when we put it on the smoker all right so this is both of the bacon-wrapped stuff venison backstraps now the only thing left to do is season that bacon a little bit and for that I'm just using my barbecue rub it's got you know a good balance of the sweet and the savory and the spice and it's gonna go perfect is gonna make that bacon pop a little on the outside and I'm not getting heavy with it I'm really just kind of using it for color and for a little added flavor on top kind of gives it a barbecue tone so now we're ready to get them on the smoker let's go check this out so for this cook I've got my Traeger fired up today I've got it set on about 350 degrees because I really want to get the outside of that bacon nice and done I'm running some championship blend pellets they're oak pecan and cherry and I'm just gonna set these on the rack on top of the Trager rack you can cook this recipe on any smoker you just want it set up for indirect heat and running at about 350 and add your favorite wood so now I'm just gonna get the lid closed and we're just gonna cook these until the internal temperatures about medium rare but I'm really wanting to do it into the bacons done that's kind of the tell-tale sign at 350 it's gonna take about 30 minutes but we know we'll check the internals I want to try to get it medium rare it's going to be perfect y'all stick around we'll show you what it looks like once it's cooked and you know I got to try all right these back straps have been on the Traeger for about 30 minutes let's take a look at them oh yeah you can see our Bacon's looking really good I know the deer is cooked let's check our internal Tim we're bout right there 133 134 it's kind of right there and medium-rare to medium I'm gonna go ahead and call these let me get some gloves on here so I can handle them because I know it's hot what we're gonna do is just take this rack right to the cutting board I mean check these back straps out in that just beautiful the way the rub highlights it fake it on top man it's got that beautiful color to it you know that bacon fat rendered over that venison it's gonna be excellent okay wait to try this deer meat okay I just let these backstraps hang out here on the cutting board ten minutes that's gonna stop the cooking process let all that juice run back inside it it's gonna calm that cheese down a little bit that we had it stuffed with before I cut into them let's talk real quick what we did we started with two venison backstrap we butterfly them out a little bit so we can stuff them and I made that cream cheese mixture we just spooned it right along the inside laid it out on some strips of bacon seasoned it with a little bit of AP rub just the meat and then we wrapped it up and put a little bit of barbecue rub over the top and the bacon is what's holding it all together we got it on the Traeger running at 350 you can cook this on any grill just run those same temps and we cooked it till we were seeing you know 130 135 internal that's gonna be perfect for these but could get to your doneness then we took it off and let it rest and that's where we're at and hey it's my favorite part of the day it's time to try one of these so what I'm gonna do I'm just gonna take my knife and I'm gonna go dead center I'm just gonna cut right between these two pieces of bacon and let's see how it looks I mean you can see the stuffing in it the meats got a beautiful color it's still got some rareness to it and that's what I want to see so I'll just cut them up into pieces kind of medallions you don't want to squeeze it too much some of that cheese are gonna running on you but that's okay that's just good eats right there on the board I get this one over here and cut it up that looks awesome and each one of these little bacon strips stays on and it's just a perfect little bike I mean how good does that look you can see the mushroom stuffing the cream cheese in it the deer meat is tender the backstraps probably the most tender part on a deer I mean it's just packed with moisture and when you don't overcook it like this it's perfect I got to get a fork because I'm gonna get in on one of these and try it let's see how this one's got my name on it cut it up into some little bites I want to make sure I get some of the stuffing some of the bacon all of it and one bite that's awesome I'm telling you all deer meat can't be beat doesn't mean this is where it's at ooh flavors there no gaming us you know if you think you've had gamy deers because it wouldn't process properly taking the time when you harvest an animal like that cleaning all the silver skin off getting all that fat off of it getting it properly put up it's a whole key to getting it to taste great this is as good as any beef probably better in my opinion than you can get I love that flavor it's so rich it's so good y'all got to try this recipe hey thanks for checking us out here today at how to barbecue right subscribe to our channel if you like what we're doing we're gonna be putting out videos all year long you can also send comments and questions to our Facebook and Twitter we try to answer all of them and we love that we'll see y'all next time man that stuffing shell I'm telling you I'm using the leftovers tomorrow night for dinner and something this is awesome

Channel: HowToBBQRight

Views: 1,182,701

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, smoked venison backstrap, stuffed backstrap, stuffed venison backstrap, venison recipes, stuffed deer, venison backstrap recipe, deer backstrap, grilled venison backstrap

Id: ci1RXIDZbCA

Length: 9min 44sec (584 seconds)

Published: Thu May 10 2018