(This will be like stuffed Canadian bacon.)

Clean and remove all fat from a fresh venison back strap. Butter fly open the back-strap in one large chunk.

Cure mix:

1 Tablespoon Tender Quick per pound of meat
1-2 Teaspoons Brown Sugar.
1 Table Spoon Course ground pepper (to taste)
1 Clove Minced garlic

Rub this mixture on the meat being sure to get it well distributed. Wrap meat in plastic with the proper amount of meat/mixture and allow to soak 3 days in your refrigerator. After the 3 days remove meat from mixture, rinse, then soak in cool water for one hour. (change water a couple times during that hour) This will remove excess salt.

Lay meat out flat and place a mixture of green onions and mushrooms on top. Leave cleaned green onions in full length. I put 3 full onions in mine. Roll this up and tie off with butcher twine. Place meat in your smoker or grill with smoke on low/med heat until the internal temp reaches 152 degrees. While still hot wrap in foil and let stand for 20-30 minutes. Slice and eat. Great served with butter fried new potatoes and onions.

Now that sounds really good

sounds really tasty!!!! I may have to try that if I crack a deer this fall.