re: Outdoor Board Cookbook

Grilled Stuffed Venison Backstrap (could work with butterflied pork loin too)

1 cup Baby Bell Mushrooms
1 tsp Minced Garlic in Olive Oil
2-3 sprigs of fresh Thyme
4-6 Venison Backstrap Steaks about 1.5 inches thick
Smokehouse Pepper
Sea Salt
3-4 strips of cooked bacon
1 Tbsp butter
Red Wine
Dried Diced Onions


Finely dice the mushrooms, bacon, and thyme and the garlic and butter and sauté in a small pan
Butterfly the steaks and tenderize
Lightly season the inside of the steaks with Smokehouse Pepper and the Sea Salt
Place about a teaspoon of the stuffing on one half of the open steaks and then sandwich them closed
Grill them for about 5 min on each side.

Add 1 tsp of minced dry onion and a few coarsely chopped mushrooms to the remaining stuffing and about ¼ cup of red wine. Cook it down until the mushrooms are done on medium heat.

Serve the stuffed steaks with a teaspoon or two of the wine reduction on top of each.
I like them with grilled veggies also.