Smoked Stuffed Venison Backstrap Recipe: How to Make the Best Dish

Name: Smoked Stuffed Venison Backstrap Recipe: How to Make the Best Dish
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Wild Game
Ingredients: 2-3 lbs venison backstrap; 8-10 slices bacon; Fresh herbs (rosemary, thyme); Garlic cloves; Olive oil; Salt and pepper; Butter

Jump to Recipe·Print Recipe

Spread the love

➤ Table of Contents

Did you know that venison is one of the leanest, most protein-rich meats available, with 20% more protein and 80% less fat than beef? Yet many home cooks shy away from preparing it, fearing it will turn out dry or gamey. This Smoked Stuffed Venison Backstrap Recipe solves those challenges completely, transforming this premium cut into a succulent, flavor-packed dish that will impress even the most discerning guests.

Backstrap is considered the filet mignon of venison – the most tender, sought-after cut from deer. When properly stuffed, wrapped, and smoked, it develops complex flavors while remaining incredibly juicy. Whether you’re a seasoned hunter looking to elevate your game meat cooking or simply an adventurous food enthusiast, this Delicious Venison Backstrap Smoked Recipe delivers restaurant-quality results right in your backyard.

Ingredients List for Smoked Stuffed Venison Backstrap Recipe

2-3 pound venison backstrap
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
4 oz fresh spinach, chopped
1 medium onion, finely diced
4 cloves garlic, minced
2 jalapeños, seeded and diced (optional for heat)
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
12-16 slices of bacon
2 tbsp brown sugar
1 tbsp paprika
1 tbsp black pepper
1 tsp salt
1 tsp garlic powder

Substitution options: Replace cream cheese with goat cheese for tangier flavor. Substitute spinach with kale or swiss chard. For a milder taste than jalapeños, use roasted bell peppers.

Timing

Preparation time: 30 minutes
Smoking time: 90 minutes (25% less than traditional roasting methods)
Resting time: 15 minutes
Total time: 2 hours, 15 minutes

This efficient smoking method reduces cooking time while significantly enhancing flavor development compared to conventional oven preparation.

Step-by-Step Instructions for Smoked Stuffed Venison Backstrap Recipe

Step 1: Prepare the Backstrap

Butterfly the venison backstrap by cutting lengthwise, stopping about ½ inch before cutting all the way through. Open the backstrap like a book and cover with plastic wrap. Using a meat mallet, gently pound to an even thickness of approximately ½ inch. This creates maximum surface area for the filling while ensuring even cooking.

Step 2: Create the Stuffing

Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 3-4 minutes), then add garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted (approximately 2 minutes). Remove from heat and let cool for 10 minutes.

In a mixing bowl, combine softened cream cheese, shredded cheddar, cooled vegetable mixture, and diced jalapeños (if using). Stir in Worcestershire sauce and half of the herbs. Season with salt and pepper to taste. The warm vegetables will partially melt the cheese, creating a spreadable consistency.

Step 3: Stuff and Roll the Backstrap

Lay the butterflied backstrap flat. Spread the cheese and vegetable mixture evenly over the meat, leaving a ½-inch border around the edges. Starting from one long side, tightly roll the backstrap, enclosing the stuffing. Secure with butcher’s twine at 1-inch intervals.

Step 4: Apply the Bacon Wrap

Lay bacon slices slightly overlapping on a cutting board or work surface. Place the tied backstrap at one end and roll, ensuring complete coverage. The bacon performs double-duty – adding flavor while keeping moisture locked inside the meat during smoking.

Step 5: Season and Rest

Combine brown sugar, paprika, black pepper, salt, and garlic powder to create a dry rub. Gently apply this mixture all over the bacon-wrapped backstrap. Let the seasoned meat rest at room temperature for 20-30 minutes while you prepare your smoker.

Step 6: Prepare the Smoker and Smoke

Preheat your smoker to 225°F (107°C). Add wood chips according to your preference – hickory or maple work exceptionally well with venison. Place the backstrap on the smoker rack and smoke until the internal temperature reaches 135°F (57°C) for medium-rare, approximately 90 minutes.

Step 7: Rest and Serve

Once done, transfer the smoked backstrap to a cutting board and tent loosely with foil. Let rest for 15 minutes – this critical step allows juices to redistribute throughout the meat. Remove butcher’s twine, slice into 1-inch medallions, and garnish with remaining fresh herbs.

Nutritional Information about Smoked Stuffed Venison Backstrap Recipe

Calories: Approximately 320 per serving (based on 8 servings)
Protein: 35g (70% of daily recommended intake)
Fat: 18g (primarily from cheese and bacon)
Carbohydrates: 4g
Fiber: 1g
Sodium: 580mg
Iron: 20% of daily value
Zinc: 35% of daily value

Venison provides twice the iron of beef while delivering complete protein with all essential amino acids.

Healthier Alternatives for the Recipe

Substitute turkey bacon for regular bacon to reduce fat by up to 40%
Use reduced-fat cream cheese and light cheddar to lower overall calorie content
Replace half the cheese with pureed roasted red peppers for a vibrant, vitamin-rich alternative
Add mushrooms to the stuffing to enhance umami flavor while reducing cheese quantity
Use a poultry herb blend (sage, thyme, rosemary) which complements venison while offering antioxidant properties

Serving Suggestions of Smoked Stuffed Venison Backstrap Recipe

Pair with roasted root vegetables and a wild rice pilaf for a complete rustic meal
Serve alongside a bright cranberry sauce or blackberry reduction for sweet-tart contrast
Create an elegant presentation by arranging medallions over a parsnip or cauliflower puree
For a holiday table centerpiece, surround with roasted Brussels sprouts and chestnuts
As an appetizer, slice very thin and serve atop crostini with a dollop of fig jam

Common Mistakes to Avoid

Overcooking the venison – Backstrap becomes dry and tough past medium-rare; use a meat thermometer for precision
Insufficient butterflying – Too thick and it won’t roll properly; too thin and it may tear
Overstuffing – Excess filling will leak out during cooking; stick to a thin, even layer
Skipping the resting period – Both before and after smoking, resting is essential for optimal texture
Smoking at too high a temperature – Low and slow is key; high heat will toughen the lean venison

Storing Tips for the Smoked Stuffed Venison Backstrap Recipe

Refrigerate leftovers within two hours of cooking, storing in airtight containers for up to 3 days
For optimal freshness, wrap individual slices in parchment paper before placing in containers
Freeze for longer storage (up to 3 months) by wrapping tightly in freezer paper followed by aluminum foil
Thaw frozen portions overnight in the refrigerator rather than at room temperature
Reheat gently in a 275°F oven with a splash of broth until just warmed through to prevent drying

Conclusion

This Smoked Stuffed Venison Backstrap Recipe transforms one of nature’s finest proteins into an unforgettable culinary experience. The combination of creamy stuffing, bacon wrap, and gentle smoking creates perfect balance – preserving the backstrap’s natural tenderness while infusing complex flavors.

Whether serving for a special occasion or simply wanting to elevate your game meat cooking, this technique delivers consistent, impressive results. The method respects the premium quality of the backstrap while making venison approachable even for those new to wild game.

Try this recipe during your next outdoor gathering or holiday celebration, and discover why smoked stuffed backstrap has become a favorite among venison enthusiasts worldwide.

FAQs

Can I prepare this recipe if I don’t have a smoker?
Yes! You can use a charcoal grill with indirect heat and wood chips in a foil packet, or even roast in an oven at 325°F with a splash of liquid smoke for similar flavor.

How do I know when venison backstrap is done?
For optimal tenderness and safety, venison backstrap should reach an internal temperature of 130-135°F for medium-rare. Always use a meat thermometer.

Can I stuff the backstrap ahead of time?
Yes, you can stuff and wrap the backstrap up to 24 hours ahead. Keep refrigerated and bring to room temperature for 30 minutes before smoking.

What’s the best type of wood for smoking venison?
Mild fruit woods like apple or cherry complement venison’s flavor without overpowering it. Hickory provides a stronger smoke flavor that many enthusiasts prefer.

Is game meat safe to eat at medium-rare?
Yes, unlike ground meats, whole muscle cuts like backstrap are safe to eat at medium-rare when they reach 130-135°F internal temperature, which kills surface bacteria while preserving tenderness.