Mushroom, Garlic, and Onion Stuffed Venison Backstrap
Mushroom, Garlic, and Onion Stuffed Venison Backstrap

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mushroom, garlic, and onion stuffed venison backstrap. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Mushroom, Garlic, and Onion Stuffed Venison Backstrap instructions Make two cuts (like a cross) thru backstrap. Make a paste with all ingredients besides backstrap (can just be chopped very fine). Stuff backstrap all the way through with paste. First - we're gonna cook some venison back strap, then we'll make the fond (pan sauce).

Mushroom, Garlic, and Onion Stuffed Venison Backstrap is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Mushroom, Garlic, and Onion Stuffed Venison Backstrap is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushroom, garlic, and onion stuffed venison backstrap using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
  1. Take 2 lbs venison backstrap (1/3 backstrap)
  2. Take 1/4 lbs baby bella mushrooms
  3. Take 1/4 clove garic
  4. Prepare 1/2 tbsp Italian seasoning
  5. Make ready 1/4 onion

Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. Trim all silver skin from the backstrap and butterfly lengthwise. Once the mushrooms are cooked, remove from heat. In a medium-size bowl, mix bacon, mushrooms, cream cheese and breadcrumbs.

Steps to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
  1. Make two cuts (like a cross) thru backstrap
  2. Make a paste with all ingredients besides backstrap (can just be chopped very fine)
  3. Stuff backstrap all the way through with paste
  4. Place stuffed backstrap on cookie sheet or baking dish and broil on low for 15 minutes each side. Let set for 10 minutes.

Once the mushrooms are cooked, remove from heat. In a medium-size bowl, mix bacon, mushrooms, cream cheese and breadcrumbs. If the mushrooms seem to get too dry, add a splash of beef stock. Finally, add the garlic and cook for an additional minute or two. Remove from heat and transfer the mushrooms to a bowl.

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