Summer BBQ Stuffed Backstrap

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Summer means grilling in our house. Every day is an occasion for a BBQ! Nothing tastes as good as meat off the grill. That means I spend a lot of time thinking about new things to do with my venison. This weekend, I decided to stuff a backstrap with polenta, which is basically the corn version of mashed potatoes. Yum. It was the perfect summer dinner. We served it with chips, salsa, and guacamole…and beer, of course.

venison backstrap with polenta

Recipe: Summer BBQ Backstrap


  • 2 cups plain polenta
  • 2 baby red peppers, chopped
  • ¼ tsp cayenne
  • ¼ tsp cumin
  • ½ tsp kosher salt
  • ¼ cup cilantro
  • 1 large back strap, butterflied
  • 1 tbs cilantro-lime marinade
  • 10 slices Applewood smoked bacon


  1. Heat the grill to 350Ëš
  2. In a bowl, thoroughly mix the polenta, peppers, cayenne, cumin, salt, and cilantro. Set aside.
    polenta mixture
  3. Place the backstrap on a cutting board, spread open. Rub the marinade on the meat, and then spread the polenta over half.
    polenta on backstrap
  4. Fold the meat over, wrap with the bacon, and secure with toothpicks.
    backstrap in bacon
  5. Place the backstrap on the grill, and cook for 10 minutes. Flip over, and cook another 10 minutes.
    backstrap on the grill
  6. Remove from heat and let sit for 5 minutes before slicing.

Quick Notes

Note: you could also use a flank steak for this recipe.

Cooking time (duration): 20

Number of servings (yield): 6

Meal type: dinner

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5 Comments on “Summer BBQ Stuffed Backstrap

  1. It is actually a nice and helpful piece of info. I am glad that you simply shared this useful information with us. Please keep us informed like this. Thank you for sharing.

  2. I used a packaged marinade for this recipe. I found mine at Harris Teeter in the BBQ sauce section and there were several brands to choose from. I think any marinade that has a southwest flavor to it would work with this recipe.
    If you want to make one, then a mixture of lime juice, cilantro, some olive oil, and a little salt and pepper would work work.

  3. When you say cilantro-lime marinade…what is that exactly? I’ve never come across one at the store. Do you make your own? Is it just cilantro and lime mixed together in equal parts?

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