Mushroom Stuffed Backstrap

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Coach loves mushrooms. On anything from pizza to salad to burgers, he really enjoys mushrooms.

I can enjoy mushrooms when they’re cooked, but I won’t eat them raw. I’ve tried. Can’t do it.

But I love Coach, so I incorporate mushrooms in our meals from time to time. I’ve come a long way, too. As a kid I would have picked mushrooms out of anything, no matter how finely they were chopped.

Our kids are still anti-mushroom, if they realize they’re in the dish. I either slice mushrooms really big to allow the kids to pick them out, or I chop them super fine so they don’t realize they’re mixed in. Some day they may grow to enjoy them, too, but for now it’s not a battle I choose to fight.

So this Mushroom Stuffed Backstrap was totally made with Coach in mind, but with the mushrooms big enough for the kids to be picky. And since the mushrooms were fully cooked, I was able to appreciate this meal, too!

Here’s what you need:

Venison Backstrap  |  Mushrooms  |  Cream cheese  |  Olive oil  |  Sea salt
Dried minced garlic  |  Pepper  |  Parmesan cheese

This post may contain affiliate links. Affiliate link disclosure shared below.


Step 1 ~ 10 minutes

First, the backstraps need to be butterflied. Start with about 1½ pounds of backstrap.

This was a whole backstrap that I cut in half, although I can’t remember now what species. I’m thinking this was a fresh sika backstrap, and it was a little on the small side, especially as it tapered to the end.

I usually prefer to butterfly my backstraps in an accordion style rather than a brochure style.

Start by slicing through the top third of the backstrap, stopping about half an inch shy of cutting all the way through the meat.

Flip the meat over, and, starting on the opposite edge, cut through the other third, again stopping short by half an inch. When you open the backstrap up it should be like opening an accordion.

Spread the backstrap out flat and set it aside.


Step 2 ~ 2 minutes

Slice 4 to 5 mushrooms into ¼” slices.


Step 3 ~ 2 minutes

In a medium bowl combine 4 ounces of softened cream cheese with ½ c grated parmesan cheese.

Stir to completely combine the cheeses.


Step 4 ~ 2 minutes

Spread the cheese mixture evenly over the middle of the butterflied backstraps.

Arrange the sliced mushrooms over the cheese mixture.


Step 5 ~ 5 minutes

Wrap the butterflied backstrap around the filling and use twine or toothpicks to secure the meat.


Step 6 ~ 2 minutes

Brush some olive oil over the backstrap,

and generously sprinkle the meat with dried minced garlic, sea salt, and coarse black pepper.


Step 7 ~ 15 minutes

Refrigerate the meat and prepare a hot fire in the grill.

Step 8 ~ 10 – 15 minutes

Place the stuffed backstraps on the grill, opening side down.

The cheeses will soften, and we don’t want them to leak out after flipping, so we start with the seam down.

These backstraps are getting flame-kissed!

After about four minutes, flip the backstraps over.

Hot and fast is my preferred method for grilling backstrap.

Continue to cook the backstrap for a few more minutes until the outside is seared and the inside is cooked to medium-rare.


Step 9 ~ 10 minutes

Rest the backstraps for about 10 minutes before serving to allow the cheeses to firm up again.


Step 10 ~ 5 minutes

Remove the string or toothpicks from the backstraps, and slice them into 2 to 3 inch sections.

Serve warm.

Coach loved these backstraps, and I think you will, too.

What’s a food that you serve to a loved one or friend to show that you care? Tell us about it in the comments below!

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Disclosure of Material Connection: Some of the links in the post above may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services that I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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