Stuffed Venison Backstrap by Daniel Mallete

Stuffed Venison Backstrap By Daniel Mallete

Looking for another way to enjoy your backstrap? Try stuffing it full of cream cheese, your favorite vegetables, and wrap it all up in bacon! Daniel Mallete walks us through his favorite way to prepare venison backstrap by cooking it on the Cabela's Pro Series Grill!

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Ingredients:

• Venison backstrap
• Bacon
• Cabela's Steak Seasoning
• Pickle juice
• 2 bell peppers
• 1 white or yellow onion
• Mushrooms
• Garlic powder

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Process:

1. Thaw out meat and filet it open. Try to keep the thickness of the meat consistent throughout.
2. Add Cabela's seasoning over the venison.
3. Soak the venison in pickle juice. Let it marinate overnight.
4. Filet peppers and start to cook on skillet.
5. Once the peppers have cooked down, add onions and then mushrooms.
6. Add garlic powder to vegetables while still cooking in the skillet.
7. Set vegetables aside.
8. Slice the cream cheese and line the cream cheese up along the backstrap.
9. Add vegetables to the backstrap. Leave about 1 inch along the edges of the backstrap.
10. Roll and tuck the backstrap.
11. Wrap the venison in bacon.
12. Insert toothpicks into the meat to help hold the bacon and backstrap together.
13. Wrap the backstrap in aluminum foil.
14. Place backstrap on the grill. Set the grill temperature to 350°. Cook until the internal temperature of the meat reaches 165°.
15. Let the meat rest for 10 minutes. Cut to desired length for serving.