Directions
- 1Remove the silver skin from the venison backstraps using a sharp fillet knife.
- 2Cut a pocket into each backstrap to create space for the filling.
- 3Season both backstraps with Holy Cow rub.
- 4Whip cream cheese with jalapeño.
- 5Fill each pocket with the whipped cream cheese and jalapeño mixture.
- 6Lay out bacon slices in a woven pattern on parchment paper.
- 7Season the bacon with Hickory rub.
- 8Place each stuffed venison backstrap on top of the bacon weave.
- 9Roll the bacon weave around the venison, securing it with toothpicks.
- 10Place the bacon-wrapped backstraps on cedar planks on the Traeger Woodridge at 325°F using Meat Church pellets.
- 11Cook for 1 hour, basting with Big Wick's jalapeño glaze during the last 5 minutes.
- 12Remove from the grill and let rest briefly before slicing and serving.
Ingredients
- 2 whitetail venison backstraps
- 1 cup cream cheese
- 2 tablespoons Holy Cow rub
- 14 slices bacon
- 1 cup Big Wick's jalapeño glaze
Equipment
sharp fillet knifeMontana knifeparchment papertoothpicksTraeger WoodridgeMeat Church pelletsbasting brush
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