Herb-Stuffed Venison Backstrap Recipe for Hunters

Are you looking for an easy-to-follow recipe for stuffed venison backstrap?

You’re in the right place.

In this guide you’ll find:

• All ingredients required
• How to butterfly and stuff the backstrap
• A clear step-by-step method for smoking and serving

If you enjoy wild game, this approach makes the most of the tender, lean backstrap by adding a rich, savory filling and bacon for flavor and moisture.

The backstrap is the loin that runs along each side of the deer’s backbone. For this recipe you’ll butterfly the backstrap so it can be filled and rolled.

Ingredients for Stuffed Venison Backstrap

• 1–2 whole venison backstraps
• 8 oz cream cheese
• 8 oz baby portabella mushrooms, chopped
• 1/4 cup crumbled bacon (about 6 slices)
• Onion powder, to taste
• 2 tablespoons bacon drippings
• 1/2 cup flat-leaf parsley, chopped
• 2 lbs thick-cut bacon
• 4 tablespoons favorite meat rub (divided)

How to Make Stuffed Venison Backstrap

Make the Filling

Trim any silver skin from the backstraps and butterfly them by cutting lengthwise almost to the other side, then opening them like a book. Pat the meat dry.

Rub each backstrap with 2 tablespoons of your chosen meat rub, spreading it evenly over the exposed surface.

In a bowl, combine the cream cheese, chopped mushrooms, crumbled bacon, chopped parsley, onion powder, and bacon drippings. Mix until smooth and well combined. Adjust seasoning to taste.

Spoon the filling down the center of each butterflied backstrap, then fold or roll the meat to enclose the filling.

Preheat your smoker to 350°F while you prepare and wrap the backstrap.

Wrap in Bacon

Wrap each filled backstrap with overlapping slices of thick-cut bacon. The bacon helps hold the roll together and supplies needed fat to the lean venison.

Finish by rubbing an additional 2 tablespoons of your meat rub over the bacon-wrapped rolls for extra flavor.

Smoke the Backstrap

Place the bacon-wrapped backstraps in the preheated smoker. Smoke at 350°F for about 30 minutes, checking the internal temperature as you go.

Remove the backstrap from the smoker when the internal temperature reaches at least 130°F for medium-rare. Cook longer if you prefer a higher level of doneness.

Rest and Serve

Let the backstrap rest for 10 minutes after removing it from the smoker. Resting allows juices to redistribute, resulting in a juicier, more flavorful bite.

Slice into serving portions and serve warm. The creamy filling and bacon wrapping turn lean venison into a rich, crowd-pleasing main course.