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Stuffed venison backstraps
Dmb3739
Posts: 62
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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XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX