Ingredients
1 Venison backstrap
SIDS SALT & PEPPER to taste
Rice bran oil
500 g bacon
2 cups mushrooms
1 clove garlic
250 g cream cheese
1 cup bread crumbs
SIDS CRAZY SALT
Directions
Trim all silver skin from the backstrap and butterfly lengthwise. Do not cut into medallions. Season with SIDS SALT & PEPPER.
Chop bacon into 1 cm pieces and brown in a 30 cm cast iron frypan. Add mushrooms and garlic. Once the mushrooms are cooked, remove from heat.
In a medium-size bowl, mix bacon, mushrooms, cream cheese and breadcrumbs. Evenly add stuffing mixture to the butterfly-cut backstrap. Close butterfly cut and tie off with butcher's twine. Brush with oil and lightly sprinkle with SIDS CRAZY SALT.
Grill over medium/high heat until the meat reaches medium rare. For the best taste and texture, be sure not to overcook.
Slice and enjoy!
