Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mushroom, garlic, and onion stuffed venison backstrap. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Mushroom, Garlic, and Onion Stuffed Venison Backstrap. Couldn't wait to get home and process the meat! Nothing beats providing for the family! To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat.
Mushroom, Garlic, and Onion Stuffed Venison Backstrap is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Mushroom, Garlic, and Onion Stuffed Venison Backstrap is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushroom, garlic, and onion stuffed venison backstrap using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
- Prepare 2 lbs venison backstrap (1/3 backstrap)
- Take 1/4 lbs baby bella mushrooms
- Take 1/4 clove garic
- Prepare 1/2 tbsp Italian seasoning
- Prepare 1/4 onion
For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean. Open up the venison and season with salt and pepper on both sides. *If your meat is really thick, you can lightly pound it out with a meat mallet.
Instructions to make Mushroom, Garlic, and Onion Stuffed Venison Backstrap:
- Make two cuts (like a cross) thru backstrap
- Make a paste with all ingredients besides backstrap (can just be chopped very fine)
- Stuff backstrap all the way through with paste
- Place stuffed backstrap on cookie sheet or baking dish and broil on low for 15 minutes each side. Let set for 10 minutes.
The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean. Open up the venison and season with salt and pepper on both sides. *If your meat is really thick, you can lightly pound it out with a meat mallet. Over medium high heat, saute the shallots in a little bit of oil. First, put your back straps in a bowl (or zip-top bag) and cover the meat with milk. Cover the bowl with a lid or some plastic wrap and stick in the refrigerator overnight.
So that’s going to wrap it up for this special food mushroom, garlic, and onion stuffed venison backstrap recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
