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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………
![Food Tableware Bottle Ingredient Animal product]()
After…………
![Food Tableware Bottle Plate Recipe]()
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………
After…………
