Everyone loves venison backstrap right? Well, have you ever had a stuffed backstrap before?! Check out this great short film where Emily and Ryan show you a way to take a traditional backstrap and boost the flavor to become even more mouth-watering. They grill it on their RecTeq Bullseye and the results are out of this world!
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1 Whole Backstrap (marinated)
2-3 spoonfuls of bacon Ranch Cheese Dip or Jalapeno Artichoke Dip
1 lb bacon
1 package prosciutto
2-3 handfuls of spinach
Everglades Seasoning (Original)
Everglades Seasoning (Cactus Dust)
Butterfly marinated backstrap then sprinkle Original Everglades Seasoning.
Spread a layer of dip, followed Prosciutto, then Spinach.
Wrap in bacon and then tie butchers twine every 2-3 inches.
Apply Everglades Cactus Dust and smoke at 200 degrees for 30 minutes then turn heat up to 300 degrees until the desired doneness for your taste.
Watch the Video: