# Bacon Wrapped Stuffed Venison Backstrap

This recipe features delicious bacon-wrapped venison backstraps, stuffed with a creamy jalapeño filling and cooked to perfection on a smoker.

- Servings: 2 servings
- Total time: 9 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- sharp fillet knife
- Montana knife
- parchment paper
- toothpicks
- Traeger Woodridge
- Meat Church pellets
- basting brush

## Source

- Original video: https://m.youtube.com/watch?v=x9SlJCnuaSc
- Recipe page: https://www.cliprecipe.com/recipe/2ba40108-449a-4622-b471-3567f2a24a9f
- Extracted: 2025-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt