GRILLED STUFFED BACKSTRAP


• 1-2 pounds deer tenderloin or pork backstrap
• 4 oz cream cheese
• ½ cup cilantro
• 3-5 canned jalapeno slices chopped
• ½ Tablespoons butter
• 4 mushrooms diced
• O’Neill Outside spices and seasonings


Set the EGG for direct cooking at 350°F/177°C. 

Soften cream cheese. Dice and chop mushrooms, cilantro and jalapenos. 
Set aside.

Cut backstrap into desired number of servings. Cut each piece into a triple butterfly (slice through the bottom third of the meat, stopping half an inch before completely slicing meat in two. Open meat; cut through top third of meat, stopping about ½ inch before slicing through the top third completely. Meat should open up in a tri-fold effect).

Sauté the mushrooms in the butter in a Stir Fry & Paella Pan.

Open meat flat and spread even amounts of cream cheese on all the pieces of backstrap. Sprinkle with sautéed mushrooms, cilantro and jalapenos. Roll the meat up into a log and secure with Big Green Egg Wooden Skewers.

Grill, rotating meat every 5-7 minutes until internal temperature of 145-160°F is reached.