Great Lakes Bass Fishing Forum

Rolled BackStrap with Portabellas and Bacon

Thought I'd share one of my recipes since a lot of guys here may have a freezer full of venison this time of year and grilling season is close by.

Ingredients:

1. Whole backstrap
2. Marinade
3. Portabella mushrooms ( Not the Baby Bellas) The big caps, Sliced 1/4 - 1/2 inch thick and then halved
4. 2 pounds of crispy crumbled bacon (save the drippings) 
5. 1 Lg or 2 Med Vadailia onions, diced
6. Charcoal grill

Take a whole strap and a sharp fillet knife. Cut the strap in half across the grain. Now take each halve and make a small slit from one end to the other lengthwise down the strap (with the grain) about 1/2 inch thick and continue to slice in the same slit while you roll the strap away from the blade .After each slice, as the slit gets deeper you will begin to have a sheet of meat forming. Continue till you run out of meat. You should have a sheet of meat 1/2 thick and square. Place this in a lightly flavored marinade for however long your marinade calls for.
Now,  pour your bacon fat and onions in a separate pan and saute till onions are translucent, then add the mushrooms and bacon. Simmer till the shrooms'are brown and soft.
Let cool !!!

After the mixture is cooled spread over your strap like you would if buttering toast leaving 3 inches bare on one side. The spread should be about a 1/4 inch thick. Starting on the opposite side that is bare, begin rolling the strap up like a jelly roll until you reach the end, being careful not to squeeze your mixture out. When you reach the end your mixture should have squeezed just enough to meet the other end. Thats why you leave that side bare.
Now wrap this baby up in butchers twine and wrap it in foil.
Place it on your grill and cook to rare (135 degrees) After it reaches temp., remove the foil and sear the whole thing to your preference, I prefer medium rare for venison. Serve with wild rice and a nice tall cold one  ;D