This backstrap recipe will hit the spot after a long day of hunting. Cook it at your basecamp or on the back patio; either way, it will taste incredible.
- Backstrap (elk or deer)
- Olive oil
- Bacon - 1 lb
- Mushrooms - 2 cups
- Garlic - 1 clove
- Cream cheese - 8 oz
- Bread crumbs - 1 cup
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!