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Bacon Wrapped Stuffed Deer Backstrap

Ingredients (1 Backstrap)

  • 1 Deer Backstrap
  • Milk
  • Zesty Italian Dressing
  • 16 oz Cream Cheese, Softened
  • 6 Medium Jalapenos, diced
  • 1 tsp Steak Seasoning
  • 1 tsp Garlic Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Creole Seasoning
  • 1/4 tsp Dried Cilantro
  • Dash Red Pepper Flakes
  • 1 Package Bacon
  • 2 Tbs Butter
  • 2 Tbs Worcestershire Sauce


  1. Place your backstrap in a bowl or plastic zippered bag and cover with a 50/50 mix of milk and Italian dressing. Let sit in marinade overnight.
  2. Preheat oven (or grill) to 300 degrees.
  3. In a bowl, combine the cream cheese, jalapenos, steak seasoning, garlic salt, black pepper, onion powder, creole, cilantro, and red pepper flakes. Mix until fully incorporated.
  4. Remove meat from marinade and place onto cutting board. Butterfly the backstrap and lay it open.
  5. Spread cream cheese mixture over both surfaces of the inside of the backstrap. Fold the meat back together, and place on sheet of aluminum foil.
  6. Wrap the back strap with bacon strips.
  7. Cut 2 Tbs into 6 pieces and scatter on top of meet. Splash on Worcestershire sauce on top, and sprinkle with more steak seasoning, garlic salt, and pepper.
  8. Wrap tightly in aluminum foil. Bake in oven, or on grill, at 300 degrees until meat thermometer reads 160-165.
  9. Open the foil and continue to cook until bacon ha crisped up to your liking. Remove from heat and allow to rest for 10 min before slicing.
About Mike and Megan (5 Articles)
We are a hunting couple from Lincoln Nebraska trying to spread our love of the outdoors. Professionally we are both Firefighter/Paramedics serving the community in different ways. Megan works at the local trauma center in Lincoln and Mike is a flight paramedic as well as a volunteer for an agency north of Lincoln. We're on the chase hunting both public and private properties here in southeast Nebraska.

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