Stuffed Venison Backstraps

Recipe Information

- Prep Time: 10 min
- Cook Time: 15 min
- Servings: 3-5

Description

This backstrap recipe is perfect after a long day of hunting, whether you’re cooking at basecamp or on the back patio. Venison backstrap is lean, tender, and easy to cook—simply season it, sear it in a hot cast‑iron skillet or on the grill for 2–3 minutes per side, and enjoy. For a stuffed version, remove the silverskin, cut a pocket down the center, and fill it with ingredients that complement venison’s rich flavor—breadcrumbs, sausage, herbs, cheese, dried fruit, nuts, or veggies like mushrooms and spinach all work well. Roast or smoke at 375°F for 20–30 minutes per pound until it reaches 135°F for medium‑rare or 145°F for medium, then rest before slicing. You can season simply with salt, pepper, and garlic, or add herbs and spices, and searing before cooking creates a delicious crust. Serve sliced medallions with roasted vegetables, mashed potatoes, salad, or a rich sauce like a red wine reduction or mushroom gravy.

Ingredients

**All Ingredients**
- Backstrap (elk or deer)
- Salt
- Pepper
- Olive oil
- 1 pound bacon
- 2 cups mushrooms
- 1 clove garlic
- 8 ounces cream cheese
- 1 cup bread crumbs

Instructions

Step 1: Preheat your cooking system or flat top grill to medium-high heat. Trim all silver skin from the backstrap and butterfly lengthwise. Do not cut into medallions.

Step 2: Season with salt and pepper.

Step 3: Chop bacon into ½ inch pieces.

Step 4: Brown in a 12-inch cast-iron skillet.

Step 5: Add mushrooms and garlic. Once the mushrooms are cooked, remove them from the heat.

Step 6: In a medium-size bowl, mix bacon, mushrooms, cream cheese, and breadcrumbs.

Step 7: Evenly add stuffing mixture to the butterfly-cut backstrap.

Step 8: Close the butterfly cut and tie off with butcher's twine. Brush with olive oil.

Step 9: Grill over medium/high heat until the meat reaches medium rare. For the best taste and texture, be sure not to overcook.

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