Recipe # 3: New Years Backstrap

 

This dish is made possible by my buddy Doug's venison and a variation on a recipe from Malcolm Reed (https://howtobbqright.com/).

1 # thick sliced bacon

1 venison backstrap

1/3 of a brick of cream cheese

1/2 of a small white onion diced

1/2 of a green pepper diced

4 oz mushroom diced

tbs dried parsley, sage, rosemary and thyme

I started by adding the vegetables and herbs to the softened cream cheese and combining well. With a sharp knife I butterflied the loin making a pocket for the stuffing. 

The cream cheese mixture goes in the pocket, and then the bacon wraps up the meat into a nice package. 

I kept the grilling temperature up between 350 and 400 and let the meat cook indirectly for about thirty minutes. The air temperature was right at 30 and we had freezing rain/snow/sleet falling throughout the cooking process, but our proven Char-Griller was up to the task. 

The bacon was cooked but not crispy, and the internal meat temp got right up to 130 - good for medium rare.

I let the meat rest under foil for about twenty minutes, then sliced between the bacon for perfect little stuffed steaks. The result was the absolute best loin I've ever cooked. Moist and tender, the cream cheese and bacon stuffing complemented the meat flavor so that there was not even a hint of the gamey taste so many folks lament. Melt in your mouth goodness. 

Thank You, Father, for another wonderful meal. Thank You for always providing more than we could ever need - You are indeed benevolent! All glory and honor and praise to You - eternal Father, Son, and Spirit!