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Stuffed venison backstraps

Stuffed my first backstrap.  Results were very good.  After creating a pocket for stuffing,  I sauteed mushrooms and onions.  Mixed that with crisped bacon, cream cheese and fresh herbs.  Then I wrapped entire backstrap in bacon.  Cooked at 300° for approximately 1 hour.  Internal temperature hit 135° on ends and 140° in center.  Pulled and rested before serving.  Talk about good eats.

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