Easiest Way to Make Tasty Mushroom, Garlic, and Onion Stuffed Venison Backstrap

Mushroom, Garlic, and Onion Stuffed Venison Backstrap. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. The Best Venison Backstrap Recipes on Yummly Stuffed Venison Backstrap, Fried Venison Backstrap Venison Backstrap with Cumberland SauceHunter, Angler, Gardener, Cook.

All that's left to do is slice this perfectly cooked, tender, juicy beef tenderloin venison backstrap and pour on the mushroom pan sauce. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon It's time for my stuffed venison backstrap recipe. You can have Mushroom, Garlic, and Onion Stuffed Venison Backstrap using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mushroom, Garlic, and Onion Stuffed Venison Backstrap

1. It's 2 lbs of venison backstrap (1/3 backstrap).
2. Prepare 1/4 lbs of baby bella mushrooms.
3. Prepare 1/4 clove of garic.
4. You need 1/2 tbsp of Italian seasoning.
5. You need 1/4 of onion.

I'm a big fan of wild game and in Mississippi we deer hunt. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. Stuffed Venison Backstrap with Walnut, Sage & Cremini Mushroom. Some folks call it loin, others call it backstrap - whatever you call it I recently tried to track down some whole venison backstrap in friend's freezers, wanting to create another stuffed version before hunting season.

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

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 backstrap is butterflied open, it is time to start adding the rest of your ingredients. Now, add your chunk cheddar cheese and stuff the middle with jalapenos (or other peppers and mushrooms for more mild filling). This time, I prepared the stuffed backstrap in the oven, preheating the over. Yes, we know venison backstrap is absolutely delicious as a stand-alone cut of meat, but every now and then it's nice to spice things up, and what better way to do it than stuffing it with cream cheese Onion - sliced in small slivers. With a meat mallet, pound meat until flattened.