Mushroom, Garlic, and Onion Stuffed Venison Backstrap. 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.
For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap.
Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, mushroom, garlic, and onion stuffed venison backstrap. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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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.
To get started with this recipe, we must prepare a few components. You can have mushroom, garlic, and onion stuffed venison backstrap using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
- {Get 2 lbs of venison backstrap (1/3 backstrap).
- {Take 1/4 lbs of baby bella mushrooms.
- {Make ready 1/4 clove of garic.
- {Get 1/2 tbsp of Italian seasoning.
- {Get 1/4 of 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.
Instructions to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
- 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.
- Place stuffed backstrap on cookie sheet or baking dish and broil on low for 15 minutes each side. Let set for 10 minutes..
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. Stuff the venison with a few spoonfuls of mushrooms and wrap with kitchen twine to close. For this recipe I make a slit down the length of the backstrap to butterfly it.
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