How To make Barbecue Venison Chops

Deer BACKSTRAP The Easy Way! Venison Recipes

This might be the easiest, most delicious venison backstrap recipes that you'll find. Backstrap is the favorite cut of venison for many outdoorsman that enjoy deer meat. With minimal preparation, seasoning, and an easy recipe you can have some of the best wild game meat available. Impress your friends and family with deer meat for dinner.

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Stuffed Venison Backstrap | Grilled Venison Deer Recipe on Traeger Grills

Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger

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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.

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Stuffed Venison Backstrap

How to cut Venison (Deer) Frenched Chops

Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
This 5 minute video outlines how to cut beautiful Venison Frenched Rib Chops, as shown by master butcher Seth Perkins, co-owner and founder of Bearded Butcher Blend Seasonings.

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How to grill venison perfectly.

Professional Chef Graham Brown shows how easy it is to grill the perfect venison steak on the barbecue.

Cooking Roe, Muntjac and Fallow Venison Chops

TV chef Mike Robinson cooks roe, muntjac and fallow venison chops. A mouthwatering demonstration for BASC's Taste of Game campaign.

How Venison is ACTUALLY cooked by a PRO Chef

Learn how to Pan fry Venison. This video will teach you how to cook a Loin of Venison perfectly. Venison is a delicious and very healthy lean meat that is very easy to prepare and cook and is a great alternative to a Beef Steak

My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#venison #loinofvenison #howtocookvenison

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