Mastering the Perfect Stuffed Venison Backstrap: A Delicious Meal from Garden to Table

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cooking & smoking BBQ0H 30M
  • Chris's avatar

    Sounds great! Next time try searing it first then rapping it in foil to finish cooking. Or after you sear it let it cool and cover it with sautéed onions and green peppers maybe even some shredded carrots and rap it in a pie crust and bake it. If you’re going to wrap it in pie crust the meat and onions have to be cool or the crust will fall apart before it sets. It will keep the meat moist and blend all the flavors together. It also works well with pork tenderloin.

  • Derek's avatar

    @Chris sounds delicious! Might have to try that next time.

  • Chris's avatar

    If you have any questions just give me a call.

  • David's avatar

    Sounds and looks so good!

  • Derek's avatar

    @David thanks!

  • Adam D's avatar

    That looks stupid.

  • Derek's avatar

    @Adam man, I just wish I hadn't over cooked it is all.

  • Adam D's avatar

    @Derek looks good to me man, my wife would probably call it undercooked lol

  • Robert's avatar

    Great job

  • Derek's avatar

    @Robert thank you.

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Derek's avatar

Derek T


Part time at GoWild, full time Firefighter/EMT. I'm a hunter, angler, outdoorsman, conservationist and novice trapper. Love spending time worshipping God in the outdoors. BHA Member Ducks Unlimited Member Kentucky Wild Member NWTF Member Trout Unlimited Member Whitetails Unlimited Member

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