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Old 12-04-2015, 10:11 AM   #1
Artwo
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Default Bacon Wrapped Stuffed Venison/Elk Backstrap

Made this the other night and thought I'd pass it along as it came out wonderful. I saw this recipe in a hunting magazine but could find it again when it came to to try it so I went from memory and added what I thought would be the best ingredients.........

Bacon Wrapped Stuffed Venison/Elk Backstrap
Ingredients:
(4) 6-8 inch sections of whole venison/elk backstrap
(1) Medium size shallot (finely chopped)
Minced garlic (amount to taste, I used about a tablespoon)
(1) Grocery store sized box of sliced Shiitake mushrooms
½ pound Smoked Gruyere cheese (shredded)
1 pound of bacon (not to thick)

Preparing Meat:
Butterfly even thickness each piece of backstrap the entire length deep enough to leave about ½ inch intact.

Stuffing:
In a sauce pan over medium heat sauté all ingredients in butter until mushrooms are done and shallots are translucent.
Shallot, finely chopped
Minced garlic
Shiitake mushrooms

Stuffing Backstrap:
Open butterflied backstraps and add a generous amount of stuffing the entire length (I like to spread it out some on one half side of the butterfly).
Add a generous amount of the shredded Gruyere cheese over the stuffing.
Close butterfly over the top of half that is stuffed.

Wrapping Backstap:
Lightly sprinkle each backstrap section (front/back) with your favorite steak seasoning (I used the McCormick’s brand from Costco)
Wrap around each individual section of backstrap with as many individual pieces of bacon as needed to cover from end to end. Using toothpicks as you go, pin each wrap of bacon in place (I found that it only took about half a piece of bacon for each wrap to go around once on my venison backstaps, but it probably would take a longer piece if you’re using an elk backstrap as they are larger diameter)

Cooking:
I cooked mine directly on the bbq grill over medium heat until the bacon was completely done. This allowed my backstrap to come out at about medium rare, but your time may vary depending on thickness and temperature. Do not overcook as the meat will become tuff.
Next time I do this recipe I want to try cooking them in my Traeger. I’d say at about 350-400 degrees I’d guess.

Serving:
After done, remove from bbq and let set for 10-15 minutes to allow the juices to reabsorb.
Remove toothpicks
Slice across grain about ½ inch thick slices

Pairings:
I made garlic smashed red potatoes and steamed cauliflower with smoked Gruyere cheese sauce. Washed it all down with a nice dark stout (I like Anderson Valley Wild Turkey Bourbon Barrel Stout).

Enjoy……

Before………
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After…………
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Last edited by Artwo; 12-04-2015 at 10:28 AM.
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Old 12-04-2015, 01:32 PM   #2
blueduck
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

I need to go shoot a deer..........wow. (are you sure a little cream cheese doesn't go in there too?)
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Old 12-04-2015, 03:07 PM   #3
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

Quote:
Originally Posted by blueduck View Post
.........(are you sure a little cream cheese doesn't go in there too?)
Sure, why not........
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Old 12-04-2015, 04:11 PM   #4
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

That looks pretty close to my favorite thing to do with backstraps. [insert yummy noises here!] Sometimes I stuff, sometimes I don't. Made a pesto out of fresh sage for the stuffing once, that was really good. No deer or elk for me this year though, so I will have to enjoy vicariously through your photos.
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Old 12-05-2015, 03:52 PM   #5
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

In theory could you do that with a steak or roast? I have no backstrap...I don't think bacon wrapped tag would be all that great plus I already threw them into the soup.
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Old 12-05-2015, 04:32 PM   #6
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

Quote:
Originally Posted by Ifisherkid View Post
In theory could you do that with a steak or roast? I have no backstrap...I don't think bacon wrapped tag would be all that great plus I already threw them into the soup.
If you dry out your tag and grind it into a powder it can be used to flavor recipes through out the year
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Old 12-05-2015, 06:50 PM   #7
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

I believe you could do this any type of loin......

Been thinking of trying something with a pork loin as well...
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Old 12-18-2015, 08:40 PM   #8
Kickin Back
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

Hmmmm. No deer or elk for me...
I wonder how that would taste with a goose breast?

Thanks for the idea.
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Old 12-19-2015, 11:12 PM   #9
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

Quote:
Originally Posted by Kickin Back View Post
Hmmmm. No deer or elk for me...
I wonder how that would taste with a goose breast?

Thanks for the idea.
Awesome I would think.........
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Old 12-22-2015, 10:46 AM   #10
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

This makes me hungry and I just happen to have some elk in the fridge.......
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Old 10-11-2016, 07:26 AM   #11
Artwo
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

With hunting season in full swing I thought I'd bump this one to the top......

I got me a buck this year so this is on the menu soon, one of my favorites...........
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Old 09-14-2017, 09:22 AM   #12
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

With hunting season in full swing (archery now) I thought I'd bump this to the top.............

Absolutely one of my favorite wild game recipes........
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Old 09-14-2017, 10:38 AM   #13
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

I have done this same thing with my steaks.
run the roast through the meat slicer at about 1/4 - 3/8 thick.
layer your favorite stuffing mix between slices.
wrap with butcher string.
wrap with bacon (or not)
BBQ, traeger, or bake
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Old 09-30-2019, 06:34 AM   #14
Artwo
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Default Re: Bacon Wrapped Stuffed Venison/Elk Backstrap

Since hunting season is now upon us I thought I'd push this one to the top.........

One of our family favorites..........

I'm going to do this soon with some antelope backstrap..........
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