Stuffed Venison Backstrap

• Meat

  • 1 Bacon

• Produce

  • 1 Garlic
  • 1 Mushrooms

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Bread crumbs

• Dairy

  • 1 Cream cheese

• Other

  • Backstrap (elk or deer

Found on campchef.com

Description

Ingredients

• Backstrap (elk or deer)
• Salt
• Pepper
• Olive oil
• Bacon
• Mushrooms
• Garlic
• Cream cheese
• Bread crumbs

Directions

• Trim all silver skin from the backstrap and butterfly lengthwise. Do not cut into medallions. Season with salt and pepper. Chop bacon into ½ inch pieces and brown in a 12-inch cast iron skillet. Add mushrooms and garlic. Once the mushrooms are cooked, remove from heat. In a medium-size bowl, mix bacon, mushrooms, cream cheese and breadcrumbs. Evenly add stuffing mixture to the butterfly-cut backstrap. Close butterfly cut and tie off with butchers twine. Brush with olive oil. Grill over medium/high heat until the meat reaches medium rare. For the best taste and texture, be sure not to overcook. Slice and enjoy!