Bacon Wrapped Stuffed Venison Backstrap

9 mins
Serves 2
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Directions

  1. 1Remove the silver skin from the venison backstraps using a sharp fillet knife.
  2. 2Remove the silver skin from the venison backstraps using a sharp fillet knife.
  3. 3Remove the silver skin from the venison backstraps using a sharp fillet knife.
  4. 4Cut a pocket into each backstrap to create space for the filling.
  5. 5Cut a pocket into each backstrap to create space for the filling.
  6. 6Cut a pocket into each backstrap to create space for the filling.
  7. 7Season both backstraps with Holy Cow rub.
  8. 8Season both backstraps with Holy Cow rub.
  9. 9Season both backstraps with Holy Cow rub.
  10. 10Whip cream cheese with jalapeño.
  11. 11Whip cream cheese with jalapeño.
  12. 12Whip cream cheese with jalapeño.
  13. 13Fill each pocket with the whipped cream cheese and jalapeño mixture.
  14. 14Fill each pocket with the whipped cream cheese and jalapeño mixture.
  15. 15Fill each pocket with the whipped cream cheese and jalapeño mixture.
  16. 16Lay out bacon slices in a woven pattern on parchment paper.
  17. 17Lay out bacon slices in a woven pattern on parchment paper.
  18. 18Lay out bacon slices in a woven pattern on parchment paper.
  19. 19Season the bacon with Hickory rub.
  20. 20Season the bacon with Hickory rub.
  21. 21Season the bacon with Hickory rub.
  22. 22Place each stuffed venison backstrap on top of the bacon weave.
  23. 23Place each stuffed venison backstrap on top of the bacon weave.
  24. 24Place each stuffed venison backstrap on top of the bacon weave.
  25. 25Roll the bacon weave around the venison, securing it with toothpicks.
  26. 26Roll the bacon weave around the venison, securing it with toothpicks.
  27. 27Roll the bacon weave around the venison, securing it with toothpicks.
  28. 28Place the bacon-wrapped backstraps on cedar planks on the Traeger Woodridge at 325°F using Meat Church pellets.
  29. 29Place the bacon-wrapped backstraps on cedar planks on the Traeger Woodridge at 325°F using Meat Church pellets.
  30. 30Place the bacon-wrapped backstraps on cedar planks on the Traeger Woodridge at 325°F using Meat Church pellets.
  31. 31Cook for 1 hour, basting with Big Wick's jalapeño glaze during the last 5 minutes.
  32. 32Cook for 1 hour, basting with Big Wick's jalapeño glaze during the last 5 minutes.
  33. 33Cook for 1 hour, basting with Big Wick's jalapeño glaze during the last 5 minutes.
  34. 34Remove from the grill and let rest briefly before slicing and serving.
  35. 35Remove from the grill and let rest briefly before slicing and serving.
  36. 36Remove from the grill and let rest briefly before slicing and serving.

Ingredients

  • 2 whitetail venison backstraps
  • 2 whitetail venison backstraps
  • 2 whitetail venison backstraps
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 2 tablespoons Holy Cow rub
  • 2 tablespoons Holy Cow rub
  • 2 tablespoons Holy Cow rub
  • 14 slices bacon
  • 14 slices bacon
  • 14 slices bacon
  • 1 cup Big Wick's jalapeño glaze
  • 1 cup Big Wick's jalapeño glaze
  • 1 cup Big Wick's jalapeño glaze

Equipment

sharp fillet knifeMontana knifeparchment papertoothpicksTraeger WoodridgeMeat Church pelletsbasting brush