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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grilled Venison Backstraps Recipe

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This recipe for Grilled Venison Backstraps is from New Beginnings Community Church Cooks are the Best, 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:  
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
Directions:
Directions:
Trim all silver skin from the backstrap and butterfly lengthwise. Do not cut into medallions. Season with salt and pepper.

Chop bacon into ½ inch pieces and brown in a 12-inch cast iron skillet. Add mushrooms and garlic. Once the mushrooms are cooked, remove from heat.

In a medium-size bowl, mix bacon, mushrooms, cream cheese and breadcrumbs. Evenly add stuffing mixture to the butterfly-cut backstrap. Close butterfly cut and tie off with butcher's twine. Brush with olive oil.

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

Slice and enjoy!

 

 

 

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