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Recipe: Stuffed Venison Backstrap

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)
  • Salt
  • Pepper
  • 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!