Stuffed Venison BackStrap

Stuffed Venison BackStrap


10 min


15 min



This backstrap recipe will hit the spot after a long day of hunting. Cook it at your basecamp or on the back patio; either way, it will taste incredible.


Backstrap (elk or deer)



Olive oil

1 pound bacon

2 cups mushrooms

1 clove garlic

8 ounces cream cheese

1 cup bread crumbs



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 from 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 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.