Backstrap is the most tender and desirable cut of meat. It is also my favorite cut to experiment with. I'm not sure what inspired me to stuff this amazing cut of meat with cream cheese, peppers and mushrooms but wow, did it turn out great! So tender and flavorful, my dinner guests said they felt like they were dining at a five star restaurant! What's equally amazing is it only takes 40 minutes so it's a perfect dish when your feeling fancy but short on time.
Prep time: 15 minutes
Cook time: 35-40 minutes
Servings 6-8
Ingredients
Deer or Elk Backstrap, butterfly open or use two thin cuts to layer
1 package thin sliced bacon
1 container whipped cream cheese
Steak seasoning of choice (I use Alpine Touch)
1 Anaheim pepper, diced
1 Green bell pepper, diced
8 oz diced mushrooms (I prefer shiitake)
Shredded cheese of your choice (I use an Italian blend)
Instructions
-Preheat oven to 400 degrees
-Butterfly backstrap open with a knife or lay out two thinly sliced backstraps
-Sprinkle both sides of backstrap generously with steak seasoning
-Spread cream cheese on both sides off meat
-Add mushrooms, Anaheim and bell peppers to one side
-Add shredded cheese in a thin layer
-Roll meat or sandwich two backstraps together (cheese sides together)
-Wrap with bacon (note - you can secure with toothpicks but I find this unnecessary)
-Place in a deep baking dish, bake at 400 for 30 minutes
-After the 30 minute baking, set oven to broil to crisp bacon for approximately 5 minutes (monitor closely, cook bacon to your desired crispiness)
-Remove from heat and let rest for 10 minutes before slicing
-Enjoy!
Pairs well with Mushroom Barley Risotto and Roasted Asparagus
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