stuffed venison backstrap

Stuffed Venison Backstrap

Stuffed Venison Backstrap

It’s time for my stuffed venison backstrap recipe. I’m a big fan of wild game and in Mississippi we deer hunt. I typically harvest a couple 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.

Stuffed Venison Backstrap

For this recipe I make a slit down the length of the backstrap to butterfly it.

Stuffed Venison Backstrap

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.

Stuffed Venison Backstrap

It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350⁰ to brown the bacon.

Stuffed Venison Backstrap

It’s best served medium rare so get it off the pit when you see the temperature around 125-130 internal. I’m using a Thermoworks Thermapen instant read thermometer to check the internal temps. You can check out the Thermapens here>>

Stuffed Venison Backstrap

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.

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Stuffed Venison Backstrap
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Stuffed Venison Backstrap


  • 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


  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 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.

Malcom Reed
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Comments 13

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  1. So glad I found this recipe on your site…not sure how I missed it cuz I’m always reading your recipes! We have a lot of back strap to cook and was looking for a tried and true method. Thanks!

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