Film: Stuffed Venison Backstrap

• About
• Latest Posts

Follow Them

The Way We Hunt

Field Staff Writers at Harvesting Nature

Ryan and Emily Long are Oklahoma residents that have hunted and fished all over. Their up and coming YouTube Page, “The Way We Hunt”, depicts a conglomerate of hunting, fishing, hunt training, product reviews, and wild game cooking. They are passionate about cooking with game they have harvested and making memories that will last a lifetime.

Follow Them

Latest posts by The Way We Hunt (see all)

• White Chocolate Pheasant Chili - April 23, 2021
• Axis Wellington (Hold the Mushrooms, Bring the Bacon) - April 5, 2021
• Film: Three Ingredient Dove Wellington - February 26, 2021

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!

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

More Episodes

Ingredients:

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)

Preparation:

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: