Best Ever Grilled Stuffed Venison Backstraps

If you ever needed a recipe to impress your guests, this is it! This is a favorite of ours over a wood fire when camping and at Christmas time on the grill. It takes a little extra preparation, but soooo worth it! Enjoy!!!… Submitted by – Carolyn L.


‘- Deer backstrap – 4 inches long

– Bacon – thin sliced

– Cream cheese

– Teriyaki marinade – not soy sauce

– Garlic powder – not salt

– Pepper

– Pepper Jack cheese

– Sausage – any flavor you like, cooked till almost done

– Jalapenos – sliced in small slivers

– Onion – sliced in small slivers


  1. With a meat mallet, pound meat till flattened thin.
  2. Marinade in Teriyaki marinade several hours.
  3. Remove & dust with garlic powder & pepper.
  4. Spread cream cheese on one side of meat, sprinkle with jalapenos & onions & pepper jack cheese.
  5. Sprinkle sausage in the middle of the meat.
  6. Roll meat, long side to long side, & wrap with bacon & secure with toothpicks.
  7. Grill till bacon is done. 5 minutes before done, top with pepper jack cheese & let melt.
  8. Remove from heat & let rest for 10-15 minutes before slicing. ( If you can wait that long!)
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