Venison Back Strap Recipe

During the holidays at my folk's house the dinner table is usually set with the traditional holiday foods, but in addition to those cherished foods a very non—traditional food can also be found.

Some years it might be pheasant from my dad’s most recent pheasant hunting trip with his friends, salmon from my parent’s fly fishing trip to Alaska or venison from the most recent deer season.

This year was a treat! My brother Mike made a Stuffed Venison Back Strap that was out of this world. If you have never had venison before, some think it tastes “gamey”, but this recipe really takes away that taste.

Try something different this holiday season with this very special recipe.

Rolled and Stuffed Back Strap
By Mike Baldwin, my brother
Use any flavor of venison for this recipe and make sure the meat is no more than 1 inch thick after cutting. Filet meat out with long knife until meat lay flat, like a sheet of paper.

6 slices of bacon
1 medium onion (Vidalia), chopped up
½ cup of celery, chopped up
1 teaspoon salt
1/8 teaspoon pepper
½ cup of carrot. chopped up
On 1/3 cup seasoned bread crumbs
2 teaspoons parsley flakes
2-4 lb. venison back strap (Deer, Elk, Moose, and even Wild Pig)
4-slices of bacon (cut in half)

The Nitty Gritty
Fry the cut bacon over medium heat until crisp. Drain on paper towels and finely crumble. Reserve 4 tablespoons of bacon fat for later.

Cook onion, celery, and carrot in bacon fat until soft. Remove from heat and stir in crumbled bacon, breadcrumbs, parsley flakes, salt and pepper.

Spread veggie mixture evenly on meat. Pat mixture and roll up with the grain of meat. Tie loin with butcher string. Place bacon on top of roll slightly wrapped around meat. Put in roasting pan or above water pan in smoker.

Heat oven or smoker to 250 degrees the slower the better. Cook meat about 150 degrees (RARE) take off and wrap in tin foil. Wait about 30 minutes and enjoy!