Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger
For more barbecue and grilling recipes visit: howtobbqright.com/
I’m a big fan of wild game and in Mississippi we deer hunt. I typically harvest a couple venison deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap.
The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it.
Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.
It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon. It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. Just like any other cut of meat let it rest for 5-10 minutes before serving. Slice the backstrap into steak size portions about 1” in width and enjoy.
Ingredients:
- 1-2 Whole Venison Backstraps (loin)
- 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 Killer Hogs AP Rub
- 2 Tablespoons Killer Hogs The 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.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
Stuffed Venison Backstrap - บันเทิง
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Got my deer this past Sunday. I searched for back strap recipe and when I saw Malcolm show up I smiled. This guy is an amazing Chef.
I think I've watched this about 20 times sense you did this video and this is the bomb. Done it several times. None better on you tube. Trying to teach the kids to eat like this. NOT PIZZA AND CHICKEN and tacos every night. God bless brother.
I go half n half cream cheese & smoked gouda, add garlic and fresh jalapenos. I process my own venison too, made breakfast sauasage and hot italian brawts this turned out great.
oh yeah - that sounds good!
I tried this last weekend and cooked it for a party. It was some of the best venison I have ever had. We are a family of venison eaters and everyone was floored by how tender and delicious this was. Awesome job Malcolm!
Looks bomb. When you see a big boy bbq you should always listen to what he says. 😁
Saw this video a couple weeks ago and processed another deer shortly after (we do it ourselves) and just made this tonight. Believe me when I say we have never eaten a better deer meal in our lives! This was absolutely amazing! Our compliments and thanks to the chef!
I’ve been eating venison for 30 years and made this last night with mule backstrap. One of the best recipes ever!!!!!!!
I’ve watched this maybe 4x in the last few weeks. Had a vacuum sealed back strap in the freezer and wanted to use it for a special low carb dish and really wanted to smoke it.
Finally followed this recipe today and it turned out great. The only variations I made was I added 2 chopped garlic cloves and chopped chives to the stuffing. Cooked it on my charcoal grill with a log of pecan.
Thank you Malcom for this great recipe. Will be doing this again.
I'm going to watch this a few times. I'm gonna get me a deer. Working my entire life to get there and teaching my kids as I go. I needed this video. Thank you sir. Hope I do good as you
MUM BL3S great , teach your kids survival also. And pray we never need to use those skills
The fact you call it back strap is so genuine! I love this channel
Good to see some wild game on here.Looks great
I made this tonight and followed the recipe exactly as written with the exception of using regular cut apple wood smoked bacon instead of thick cut bacon. Smoked it on my traeger at 350 for roughly 40mins. This recipe is an absolute winner! It looks so impressive. Gluten Free and Keto friendly too! Thank you so much. I literally subscribed after making this recipe!
I wouldn't be able to resist picking the entire thing up, and eating it like a hoagie. Damn man....that looks delectable!!
That's awesome, I shot my first deer last weekend and my Dad asked me to find a recipe for the backstrap and this is what I used. Thanks!
I still use your old recipe video on back strap from when you were still in your kitchen. Found that years ago. Everyone loves that recipe!!!!
I would have never guessed you were a hunter. Would love to see more wild game cooks on your channel.
Fork hell! That’s a hands on meal! The messier the better!
Thank you so much for the recipe I made it on the treager yesterday ,and let me say it was our all time favorite. Takes the number 1 spot . Thank you for sharing great bbq recipes.
HowToBBQRight - I just tried this with a deer I harvested this year and I have to say.... You Sir are a genius!! Now I will say I used my over and not a smoker because I don't own one but it still turned out amazing! I can only imagine what the taste would be on a smoker. Thank you for your videos. Keep them coming. I plan on trying a lot more or these recipes in the future.
I tried this recipe for NYE 2019, made it for myself and several of my friends. Wow! What an excellent recipe. My backstrap was a bit bigger and required more time on the grill. About 45 min, and could have used a bit more time actually. I didn't use the BBQ rub. Just salt and pepper under the bacon. But really, this was delicious. Everyone liked it, even the ladies who usually don't like venison.
Just tried your recipe tonight - best venison I’ve ever had, and the woman agrees as well! You’ve earned two fans, great work and keep it coming!
Dear Malcom, I've stumbled upon your channel by accident, which by now I can't stop watching. I have to say your enthusiasm for BBQ reflects in all of your videos! Your recipes are unique, exquisite and hypnotic. I might just have a man crush on you. Keep up the good work and I wish you all the best!
This looks amazing brother. I've only had venison in stew. You know bacon makes everything better. Cheers
Made this tonight. Just used onions and bell pepper with the cream cheese. Bravo on the smoke time recommendation. The first blackstrap I have ever smoked and it came out great!
This was an awesome recipe. I'm pretty sure this will be the only way I will ever prepare venison backstraps. Perfection. And thanks for the hint that if the bacon is done, the venison is done. No more overcooked backstraps. I wish I could show you my pictures.
I didn't have all the ingredients on hand but I was able to loosely follow this recipe. It was so good that I nearly swallowed my tongue! Even my girls, who are not big meat eaters normally, kept asking for more until we had consumed the two loins I prepared. Definitely a 5 star recipe!
I made this a couple times in my pit barrel. I slow smoked it to 120 then opened it up to crisp the bacon.
Also did it with pork loin.
Excellent tips and recipe, thanks!
Nice job been doing this for a long time now grew up on venison wild deer will always have a little gamey taste no matter how you process it and that's what makes it such a delicacy nice tutorial.
I have to say you hit all the important high points of properly cooking and preparing venison. I agree wholeheartedly, anyone who doesn't like it, has never had it done right. I stuff mine with apples, bleu cheese and walnuts since my husband won't eat onions!
brother ive been watching your cookin videos for some time now and i just wanted to say i think you could be classified as a national treasure! keep up the good work and "thanks!"
I made this and it is hands down the best I have ever had. Made it for multiple parties and people rave over it....Thank you for being born Malcolm...
“It’s like making a little meat present.”
Please welcome, meat Bob Ross.
since i saw this i have made several times, a 100% approval for camp meals, the only change i made is put one backstrap down, put filling on top of it then set the second one on top and rapped with the bacon. thanks again for sharing this
used alot of your guidance and took a backstrap to thanksgiving dinner this year and it was a hit. Thank you.
I've been waiting for you to cook venison, looks fantastic awesome job. I've done mine similar but with out stuffing , just a sweet savory brine and wrapped in maple bacon . i just harvested a really big doe last night so looks like i'll be giving this recipe a go this weekend Thanks again for the awesome video
And its another winner from Malcom Reed. Thanks man another good cook and another good recipe. I love that AP. I use it every day. Thanks again.
Harvested my first deer last week. Trying this recipe out tonight. Don't have a smoker but we put it in the oven, never had deer so hopefully I like it.
Congrats, bro. How'd the recipe turn out?
How was it?
It was awesome. Everyone enjoyed it!
Sir, you are the greatest. I live on a beach in Thailand now, but I was born and raised in Memphis.
“That one’s got my name on it”. Love this guy’s bbqing.
Man i did this on a pair of 2 year old doe back straps and took them to deer camp last november . holy smokes they wear gone in a flash . All the guys wear blown away. Thank you sir for making me shine.👍😋
I make this multiple times a year with onions garlic and jalapeño. All my family and my gf family that dont hunt LOVE this recipe. I come back to this video a lot just to make sure I don't miss anything
Hey just wanna say thank you!!! Me and my brother cooked this tonight and it was amazing, we are talking about how awesome an easy it would be for the ranch for the hunt crew. Thanks!!!
Wow, that looks good! I had to go back and look at the ingredients a few times @2:43, because I will never be able to find in when I'm gonna cook it! Thank you Malcom, great stuff.
Thank you
Looks amazing! I've been making stuffed back straps for years now, I do a lil different method, but it's ALWAYS a favorite!! And I NEVER end up making enough! I have turned people on to venison that swore up n down the would never eat wild game. ( No I do t sneak it to them I tell them what it is.) Great recipe brother!!
Wow, well made video! I used to cut them into butterfly medallions then stuffed each one and wrap in a piece of bacon, secure with toothpick. This is gonna be my new way, much more presentable this way than cheese oozing out all over the place when individual wrapped. Think I might try stuffing with boudin! Thank you for this video. Time to fill the freezer.
Got me a good conditioned fellow stag on the weekend, so glad I found this recipe. New Zealand venison is so clean.
Malcolm, you sir, are an artist. I just love this channel.
I just shot me a buck with my bow yesterday and I know what I'm going to do with my Back straps...Looks darn good!!
I made this last night on my Kamado Joe. It was exceptional! Thanks for the inspiration. Great video and recipe Malcom.
Iv tried several of his recipes . I have to say they turn out pretty darn good. Iv gotten 3 deer this yr so far definitely gonna try this one in next couple days if not tomorrow.
I'm going to try this !
May add a little chopped jalapenos.
Michael Smith great idea
Ight ima tell my mom to do this recipe with jalapenos
Is this joe Rogan ?
Michael Smith thata egat I've done with mine jalepenos go great with alot of things
Try the jalapeno cream cheese then ! I use it in several recipes. Great !
I made this with venison and pork loin. The only difference was I used my personal rub. Absolutely amazing! Venison was a tender and did not taste wild at all.
Great recipe.
HBR= The ONLY cooking channel I watch. :)
Thank you! I just thawed out my backstrap. Was looking for ideas for my Traeger. Good bless you man! Can't wait!
Looks awesome! Love deer meat! And Malcom I can’t lie man I am jealous of all the cookers you have. 😂 That is an awesome collection man! Thanks for all the videos they are always good recipes and advice.
John Lindley For sure. I just started following him today, and he's got some nice equipment. I just bought a Saffire ceramic grill, and was looking for tips on Egg style smokers, and ran into this guy. Good stuff!
Its called venison. You dont call beef cow meat or pork pig meat
I've done exactly this, just without this kind of stuffing. I had extra venison from a really good season last year and I kept two whole back-straps from one of the deer I harvested instead of cutting them up into medallion steaks like I usually do. I made it as a treat for the family on Christmas along with the usual prime rib we do. Everyone loved it. Marinated with a simple marinade consisting of olive oil, worcestershire, soy sauce, lemon juice, black pepper and a whole lot of freshly minced garlic. Then I wrapped it in bacon using this same method, glazed it with some butter as it was cooking and finished off with perfect medium rare, temperature was pretty much perfect 135F as I was cutting it up to serve. On a hunch from an old recipe I had found, I served it with both cranberry sauce and some home-made jelly on the side just to give the family something to try if they wanted. I had never tried putting jelly or cranberry sauce on venison like this but it turned out fantastic and everyone liked it that way. The awesome venison flavor, the slight tang from the marinade, the saltiness of the bacon and then the sweet finish from the touch of jelly on top of each bite. I really didn't know if it would work, I thought there would be too much going on since I marinaded the meat before cooking but I'm telling you, it was incredible. The meat was so tender you could cut it with a butter knife.
You want another awesome treat, get yourself some venison cutlets, cut them as thin as you possibly can, cook in butter and garlic, then put them on a toasted roll of your choosing with some fresh grated cheddar and some pickled jalapeno slices. Easy, fast and an awesome tasting sandwich.
Im gonna try this , i harvested a doe recently and the backstraps look amazing
Just made our deer back straps just like this and I have to say probably best I’ve ever ate. Thx so much
I prepared this meal for my family tonight only thing I changed was I drizzled honey ontop and sprinkled Himalayan salt over it. My family now has a new favorite! Thank you for this video absolutely incredible!
Never trust a skinny chef I know for a fact this guy knows how to cook and I mean that with total respect. I’m trying this recipe tomorrow
Just tried this recipe today and my god was it good. great stuff keep the recipes coming!!
Venison loin is one of the best eating cuts out there. I like it pan fried gently in butter
Really enjoyed this video, going through everything nice and slow and explaining what your doing makes it real easy follow. hopeing to make this recipe soon!
Thanks keep them wild game videos coming
This recipe turned out FANTASTIC!
Thank you!
Man you know how to cook! Just proceeded a deer. Was looking on different ways to cook my back straps. This looks amazing.
I love to BBQ and today will be the first time for backstrap venison. This looks great and I love his presentation!
Malcolm, I didn't know you hunted. You are correct in that butchering your own game is the best way to ensure high quality meat. Nice recipe. I was watching the deer out the window this morning and thinking about butchering/cooking. I may just forego butterflying a loin or two this fall and try this. Good luck in the woods this season; the real trophy is right there on that cutting board.
I've been processing and eating my own deer meat for over 10 years and, I have several pair of back straps and inner loins in the freezer. I will def be trying your cream cheese loin dressing. I normally just do a bacon weave and put them on the propane weber along with a tray of wood chips for smoke. Can't wait to try it & thank you for sharing.
Lot of times be charcoal grill as well. Either way it gets the job done!
Big love from Sweden!!! Thank you for a great channel!
This is one of the best venison recipes I've ever used.
I have to say Malcom. We just finished our meal od stuffed Venison Backstraps. They were Outstanding! My wife doesn't care for Venison..... She shocked me when she went back for 2nd's.
I used this recipe on my Traeger tonight and it was fantastic. It took 1-1/2 hours though at 450 to finish cooking. 135 is perfect. The secret is the 10-15 minute rest. Don’t touch it before.
I've always used this recipe, but never had a smoker about 2 months ago I bought a smoker. Got the strap stuffed waiting on smoker temp as I type..very excited!! Wasn't a fan of the cream cheese so I use pepper jack. Great stuff still
I made this recipe and it was so good I had to come back and tell yall you need to try this its soo good!
Wow...I was drooling the whole time as I watched it. Thanks for another way to cook venison.
Man you done did it again. That looks amazing! Right on time as usual! Cheers 🍻
It was oddly satisfying watching you eat that. Good recipe, thanks.
Just tried this recipe,but substituted jalapeno instead of mushrooms and it was by far the best venison we've ever had. Great recipe hope to see more game recipes
I did the same except substituted morel mushrooms and jalapeños. Outstanding
I tried this yesterday and it was spectacular
I love watching your videos. They’re interesting and gets me really hungry also learn a thing or two for cooking certain types of meat. Plz keep making these videos.
Great video Malcom. I have always fried backstrap and haven't thought of stuffing it. I will have to give this a try.
Your are amazing!! I love how detail you are! I just got my deer meat today and I can not wait to try this recipe!!😋
Looks Phenomenal!! Wish I lived somewhere where I could harvest wild game!! Great video 👍👍
Excellent recipe, they look so good, thank you Malcom.
I'm giving this a try tomorrow. Looks good. Thanks for the video
You make excellent cooking/smoking video’s, we really enjoy them. Thanks for taking the time. JD in MO
I've got some backstrap in the freezer right now. I've done bacon wrapped backstrap on the smoker several times (its one of my favorite recipes) and I'm going to have to try this recipe.
Subscribed because of this amazing video! Can't wait to try this!! Thank you love
Good idea. Just got a doe this morning. I’ll save a strap when she’s done aging.
I also make a bunch of Swedish Korv sausage every year and not just for holidays :)
I’m going hunting this next weekend in Chicago & I can’t wait to get a deer to try this recipe. It looks delicious but like you said you can use this recipe with anything.
OMG, can't wait to try. Thanks Malcolm!
Thumbs up before watching... because you know it’s going to be goooood 👌🏻
You are 100% correct about the taste of venison. The silver skin and fat has to be removed. I prefer deer meat over beef when prepared properly.
Exactly what I was looking for! I’ll be doing this tomorrow! And if it turns out, this is what I’ll be cooking on thanksgiving!
Well, it’s midnight and I’m watching this... gonna eat something after 😂
Too much passion this man is too happy cooking meat. I respect you sir with all my heart
And my brother hunts...another reason to like this guy!
If wanna eat one of better parts of deer you better shoot it yourself
I love your videos man. Great recipes !
I respect and appreciate your wording "Harvest".