Here is a quick and easy wild game recipe for making grilled, cheddar cheese, onion, and pepper stuffed venison backstraps. For those not familiar with wild game cooking, the “backstrap” is the prime cut of meat which is often referred to as “fillet mignon” on cuts of beef. Let’s get started!
Grilled Stuffed Venison Backstraps
Serving size: two people per eight t0 ten inch backstrap pieces
- Venison backstrap
- Cheddar cheese
- 2-3 Sweet peppers
- 1 Onion
- Minced garlic
- Salt, pepper, and/or favorite steak rub
Harvest some venison or get some from a buddy who hunts!
Chop and mix equal parts cheddar cheese, onion, and sweet peppers.
Add one tablespoon of garlic.
Carefully make a deep, wide incision in the backstrap, stuff completely with cheese and chopped vegetable mixture, and secure the opened ends of the backstrap with toothpicks.
Season with salt and pepper, or favorite steak rub.
Grill over indirect heat until medium. (Direct heat and cooking till well done will dry out wild meat too much due to the minimal fat content)
Flavor with wood chips (optional).
Turn every five minutes while grilling
Slice and serve Fillet Mignon style.
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