Bacon Wrapped Deer Backstrap "New Years Eve Special" YouTube

10+ How To Cook Venison Backstrap Images

Marinate a one-pound venison or pork tenderloin in 1/4 cup Teriyaki sauce. Wrap the tenderloin in 4 to 5 pieces of bacon. Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. Cook another 3 to 4 minutes depending on desired degree of doneness. Use an instant read thermometer to check.

Bacon Wrapped Deer Backstrap "New Years Eve Special" YouTube

Begin at the bottom, and with one hand pinch the tenderloin together, keeping the cheeses inside, and with your other hand wrap each bacon slice around the meat. Secure each slice of bacon with a toothpick or party skewer. Heat grill to 350° and place wrapped deer meat on the grill. Close grill for several minutes.

Stuffed deer backstrap, wrapped in bacon. Recipe from oldwoodfiregrill

Flip it over and season the bottom as well. Step 3: Wrap bacon slices around each of the backstraps. I used four bacon slices for each piece. Secure the bacon with toothpicks. Step 4: Carefully place bacon-wrapped backstraps directly on the grill grate of the pellet smoker, seam side down.

When Is Venison Backstrap Wrapped In Bacon Fabi And Rosi

Season with AP rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Place each backstrap on a wire cooling rack and set on the smoker. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.

Bacon Wrapped Deer Backstrap Smoked Venison Tenderloin Reed

Preparation. 0 seconds of 7 minutes, 27 secondsVolume 0%. 00:00. 07:27. Once you have all your ingredients ready, lay out enough bacon to fully cover the length of the cut of meat you have. The length of backstrap will obviously be determined by the number of people you are feeding. Lay the backstrap atop the bacon and butterfly it open as.

Pin on Deer Meat recipes

Use the last 2 tablespoons of rub to cover the bacon. Place the backstraps in your smoker, and smoke at 350 degrees for about 30 minutes. When the internal temperature has reached at least 130 degrees, remove from the smoker. Allow the backstrap to rest for 10 minutes. Then cut into serving portions and enjoy!

Bacon wrapped cream cheese stuffed venison backstrap YouTube

Repeat until entire loin is wrapped completely in bacon. Drizzle remaining marinade over the loin. Place on center rack of the oven and bake at 350 degrees for 30-40 minutes. With 10 minutes of cooking time left, lightly dust with white sugar. For a crispier crust, remove from oven and place on the grill over medium heat to sear the bacon.

Bacon Wrapped Backstrap Venison recipes, Deer backstrap recipes

Lay the bacon strips next to each other, then put the backstraps crosswise over the strips. Wrap the backstraps in bacon, place seam side down on a wire rack, and season with the BBQ Rub. Cook. Set the rack on the smoker, and cook until the internal temperature reaches 130°F (54°C) or your desired doneness, about 30 minutes.

several slices of meat wrapped in bacon on a wooden table

Be careful not to cut through the entire piece. step 5. Season with All-Purpose Spice Rub (2 Tbsp) and stuff with cream cheese mixture. step 6. Wrap the outside with strips of Bacon (2 lb) and season with Barbecue Rub (2 Tbsp). step 7. Place each backstrap on a wire cooling rack and set on the smoker. step 8.

Bacon Wrapped Venison Backstraps are the best part of hunting season

The combination of stuffing the loin with cream cheese — and wrapping it in bacon — adds layers of flavor to the roast and keeps it from drying out while roasting. It's also pretty tasty. Enjoy! Bacon-wrapped elk tenderloin. Servings: 6-10

Florassippi Girl Bacon Wrapped Stuffed Deer Backstrap Deer Meat

Smoke the Backstraps. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side, toss a large chunk of the pecan wood onto the coals, and cover the grill. Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature.

DTslice_6 Deer Meat Recipes, Wild Game Recipes, Smoked Food Recipes

With a pair of tongs, continue to turn the venison to sear all sides, so the bacon is crispy on all sides. Cook the meat to medium-rare (about 135 degrees F). Pull the backstrap halves out of the skillet and let them rest for 2 minutes. Gently slice into medallions and drizzle with the warm raspberry sauce.

Bacon Wrapped Deer Backstrap Recipe Deer backstrap recipes, Backstrap

Stuffed Backstrap Recipe. Preparing the Bacon. I start by partially pre-cooking the bacon. Pre-cooking the bacon ensures the bacon will be nice and crispy by the time the whole dish is cooked. The Stuffing. While the bacon is in the oven, dice up a jalapeno and add it to a mixing bowl with softened cream cheese. Add in chopped rosemary and stir.

Florassippi Girl Bacon Wrapped Stuffed Deer Backstrap

Lay out the bacon strips side by side, set the backstrap across it, and wrap the bacon over the top. Cook for 20-30 minutes or until internal temperature reaches 130 Fahrenheit. Remove from oven, drizzle with honey, and allow to rest for 5 minutes until slicing. Keyword backstrap, bacon, easy, garlic, goat cheese, rosemary, simple, stuffed.

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Directions. Marinate deer meat in the refrigerator overnight or at least 12 hours in Allegro Game Tame Marinade. Butterfly the back strap or tenderloins down the center of the meat, and open it like a book. Layer the opened up sections of the meat with cream cheese. Season it with BBQ rub to taste.

Bacon Wrapped Stuffed Deer Loin YouTube

Place into a roasting pan. Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes.