Easiest Way to Make Delicious Mushroom, Garlic, and Onion Stuffed Venison Backstrap

Mushroom, Garlic, and Onion Stuffed Venison Backstrap. Combine ½ T olive oil, garlic, pepper, and salt. Wrap the tenderloin in bacon and place into the roaster. Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.

Cook, stirring often, until sauce is heated through. Place butter and onion in the pre-heated skillet. Add mushrooms and season the mixture lightly with salt & pepper and stir. You can cook Mushroom, Garlic, and Onion Stuffed Venison Backstrap using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushroom, Garlic, and Onion Stuffed Venison Backstrap

1. Prepare 2 lbs of venison backstrap (1/3 backstrap).
2. It's 1/4 lbs of baby bella mushrooms.
3. Prepare 1/4 clove of garic.
4. Prepare 1/2 tbsp of Italian seasoning.
5. It's 1/4 of onion.

Dust the backstrap with garlic powder, seasoning salt, kosher salt & pepper. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Add some shredded pepperjack if you'd like. Roll meat and wrap with bacon & secure with toothpicks.

Mushroom, Garlic, and Onion Stuffed Venison Backstrap instructions

1. Make two cuts (like a cross) thru backstrap.
2. Make a paste with all ingredients besides backstrap (can just be chopped very fine).
3. Stuff backstrap all the way through with paste.
4. Place stuffed backstrap on cookie sheet or baking dish and broil on low for 15 minutes each side. Let set for 10 minutes..

Place in glass or ceramic baking dish. Bake or grill until bacon is done. Venison Steaks with Caramelized Onions and Mushrooms I use larger venison steaks for this recipe: red deer, elk, caribou or moose, but it will of course work with regular venison backstrap. Maitake mushrooms are available in bigger supermarkets, but if you can't get them, regular button or cremini mushrooms work fine. Great recipe for Mushroom, Garlic, and Onion Stuffed Venison Backstrap.