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Stuffed Venison Backstrap Recipe

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This recipe for Stuffed Venison Backstrap is from The Willis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 inch Venison backstrap - trimmed
5 strips thick cut pepper bacon
1 red bell pepper, diced
1 c. fresh mushrooms, diced
1/2 c. onion, diced
1 jalapeņo pepper, diced
2 tbsp.butter
1 c. pepper jack cheese,shredded
Directions:
Directions:
1. In a large skillet melt butter and add pepper, mushrooms, onion, and jalapeņo. Saute until onions are transparent. Remove from heat and set aside to cool.
2. With a 10in kitchen knife slice an opening lengthwise in back strap.
3. When sauteed vegetables are cooled, stuff veggie mixture and cheese in the backstrap opening.
4. Using toothpicks, wrap backstrap in bacon strips.
5. Grill over med/high heat 3-5 minutes per side until medium rare to medium. Do not over cook.
6. Allow to rest for 5 minutes. Slice and enjoy!
Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
This serves 5-6 people and takes about 30 minutes to prepare.

 

 

 

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