How to Cook Venison - Stuffed Backstrap - Field to Fork Part 5

If you're looking for a delicious and easy venison dish, this is the recipe for you! This stuffed backstrap will be a hit with your family and friends, and it's easy to make!
Cabela's Meat Processing - www.growingdeer.tv/meat
Cabela's knife - www.growingdeer.tv/Knife
@GrowingDeerTV
#deerhunting #hunting #venison #cooking

[@outdoorztime2923]

I will be trying this soon. Thanks, Daniel!

[@benricciardo6438]

Love this series keep it going

[@GrowingDeerTV]

We smoked a bunch of summer sausage and that video will be out soon!

[@billhart2746]

Saved this to my cooking folder!

[@mattalderton3723]

That looks absolutely delicious

[@joemiller8965]

Thanks for sharing Daniel. Looks delicious! I’ll have to try stuffing one. I typically just wrap them in bacon only.

[@tradfreak_roots]

I do the same thing. This is one of my favorites!

[@iamgerman1961]

I never let venison go past 135 degrees when grilling it, and that is pushing it as it will continue to cook for a few minutes after pulling it and letting it rest for 10 minutes with it lightly covered. 125 degrees is my target and perfect for juicy delicious venison every time.

[@user-cf1wv8ci5v]

Needa try some Kosmos bbq sauces and seasoning the peach habanero sauce/glaze is awesome on deer

[@bross63]

At what internal temperature (temperature of the meat) do you pull it off the grill?

[@GrowingDeerTV]

We pulled it at about 160.

[@thecarter4191]

Over cooked for me but looks good.

[@usernamehere6061]

One of those guys huh

[@JayN4GO]

I think the bacon grease took all the healthy stuff out of it but it sure would give me a happy heart attack