Season 10 Episode 4

Outdoor Show October 12th 2021

Tip Of The Week.

The recent rain and falling of the leaves is something we all must think about when we go into the woods.The combination of wet leaves and mud under them makes for a slippery trek on hill sides. Use caution when going up or down hills with this condition and if unsure of your footing unload your gun or take the arrow out of the bow. Be safe not sorry.

Recipe Of The Week.


  • Prep Time:10 minutes
  • Cook Time:15 minutes

This backstrap recipe will hit the spot after a long day of hunting. Cook it at your basecamp or on the back patio; either way, it will taste incredible.

Suggested Products:

Explorer Double Burner Stove

Professional Flat Top Griddle

Cast Iron 12″ Skillet


Backstrap (elk or deer)



Olive oil

1-pound bacon

2 cups mushrooms

1 clove garlic

8 ounces cream cheese

1 cup bread crumbs


Trim all silver skin from the backstrap and butterfly lengthwise. Do not cut into medallions. Season with salt and pepper.

Chop bacon into ½ inch pieces and brown in a 12-inch cast iron skillet. 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 olive oil.

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!