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? The Stuffed Venison "Philly CheeseSteak" Backstrap ?~~~~~~~~~~~~ by Michael Pendley ~~~~~~~~~~~~Ingredients3-4 pounds of venison backstrap, in either one long section or two shorter ones2 yellow onions, sliced2 bell peppers, sliced16 ounces mushrooms, sliced2 cups of shredded mozzarella cheese1/2 stick of buttersalt and pepperInstructionsMelt the butter in a large skillet over medium-high heat. Add the sliced peppers, onions and mushrooms. Salt and pepper well. Cook, stirring often, until mushrooms are soft and onions and peppers are cooked through, about 10 minutes. Remove from heat and allow to cool for a few minutes.After carving the backstrap, pound the backstrap with a meat mallet until it is flat and even. Season with salt and pepper. Spread the pepper, onion and mushroom mixture evenly over the meat. Sprinkle on the shredded cheese.Roll the backstrap into a log, keeping the cheese and onion/pepper mixture inside. Pin the roll closed with toothpicks. Season again with a sprinkle of salt and pepper. Pre-heat your Grill to 350 degrees. Grill the backstrap for 25-30 minutes, or until the meat at the center of the roll reaches 140 degrees for medium-rare to medium.Allow the rolls to rest, lightly covered with foil, for a full 10 minutes. Slice into thin medallions just before serving.