Recipe: Appetizing Brad's bacon wrapped stuffed venison loin

Brad's bacon wrapped stuffed venison loin. Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it's nice to spice things up. Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon and smoked on the Traeger Grill. The Backstrap is the loin of the animal; it's the tender meat sitting right along the backbone on each side.

Reviews for: Photos of Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! You can have Brad's bacon wrapped stuffed venison loin using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's bacon wrapped stuffed venison loin

1. You need 1 of whole venison loin.
2. Prepare 4 oz of cream cheese.
3. Prepare 1/2 medium of onion diced.
4. It's 1/2 cup of grated mozzarella.
5. It's 1/2 lb of Jimmy Dean breakfast sausage, browned.
6. It's 8 slice of of bacon.

Fancy enough for a dinner party, but easy to make. Open the butterflied pork loin like a book and then pound it with a meat tenderizer or a rolling pin until slightly flattened. This makes it easier to wrap the tenderloin around the. Fresh venison, cream cheese, bacon, and more.

Brad's bacon wrapped stuffed venison loin step by step

1. butterfly loin and open up on a lg cutting board.
2. cover with plastic wrap and pound flat to about 1/2 " thick.
3. sprinkle meat with salt and pepper.
4. spread cream cheese, browned sausage, onion and mozzarella on meat.
5. roll up meat like a pinwheel. wrap loin with bacon..
6. place in a baking dish and bake at 400 for 35-40 min. until internal temp is 145.
7. remove from oven and tent with foil for 10 Min..
8. slice and serve yumm.

The backstrap is cut from the top of the deer located on each side of the spine. It's equivalent to the loin section off a cow or pig. I'm not sure where the name. Applewood Bacon-Wrapped Venison Loin with Raspberry Sauce (Image courtesy of Amee's Savory Dish). Stuffed Meatball Sub with Venison and Pork.