When it comes to showcasing the rich, earthy flavors of venison, a stuffed backstrap is hard to beat. This dish is a true celebration of wild game, combining tender, juicy meat with a flavorful filling that elevates every bite. Whether you’re a seasoned hunter or just love exploring unique proteins, this recipe is a must-try for any occasion.
Stuffed Venison Backstrap Recipe
Stuffed venison backstrap is a succulent dish that combines the rich, lean meat of venison with a flavorful filling. The following recipe outlines step-by-step instructions to help us prepare this mouthwatering centerpiece. Be sure to follow the details closely for the best results.
Ingredients
For the Backstrap:
- 1 large venison backstrap (trimmed and butterflied, about 1.5-2 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Filling:
- 4 ounces cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon (cooked and crumbled)
- 1 small onion (finely diced)
- 1 cup fresh spinach (chopped)
- 2 cloves garlic (minced)
Optional Toppings:
- Fresh parsley (chopped for garnish)
- A drizzle of balsamic reduction or hot honey for added flavor
Equipment Needed
| Equipment | Use |
|---|---|
| Sharp knife | Butterflying the venison backstrap |
| Meat mallet | Tenderizing and creating even thickness |
| Toothpicks or twine | Securing the stuffed backstrap during cooking |
| Cast iron skillet | Searing the backstrap for a flavorful crust |
| Oven-safe baking dish | Baking stuffed backstrap to perfection |
Step-by-Step Instructions
1. Prepare the Backstrap:
- Start by trimming any excess fat or sinew from the venison backstrap using a sharp knife.
- Butterfly the backstrap by slicing lengthwise down the center, making sure not to cut all the way through. Open the meat like a book.
- Using a meat mallet, gently pound the backstrap to an even thickness of about ½ inch. This ensures even cooking and helps hold the filling.
2. Season the Backstrap:
- Rub the inside and outside of the backstrap with olive oil.
- Combine salt, black pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle the seasoning mix evenly over the backstrap.
3. Prepare the Filling:
- In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, diced onion, chopped spinach, and minced garlic. Mix until evenly combined.
- Spread the filling evenly along the inside of the butterflied backstrap.
4. Roll and Secure:
- Carefully roll the backstrap around the filling, starting from one long edge. Roll tightly, ensuring the filling remains inside.
- Secure the roll with toothpicks or tie with cooking twine at 1-inch intervals to keep it intact during cooking.
5. Sear the Backstrap:
- Preheat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil.
- Place the stuffed backstrap in the skillet. Sear each side for 2-3 minutes until a golden-brown crust forms.
6. Bake to Perfection:
- Transfer the seared backstrap to an oven-safe baking dish or keep it in the cast iron skillet if oven-safe.
- Preheat the oven to 375°F. Bake for 20-25 minutes or until the internal temperature of the venison reaches 130-135°F for medium-rare using a meat thermometer.
7. Rest and Slice:
- Remove the stuffed backstrap from the oven and let it rest for at least 5-7 minutes. Resting allows the juices to redistribute for tender meat.
- Slice the roll into 1-inch thick medallions, revealing the beautiful filling inside.
Pro Tips for Perfect Stuffed Backstrap
- “Do not overcook the venison!” Venison is lean and can dry out quickly. Stick to the recommended internal temperature for a juicy result.
- Toast the toothpicks or soak them in water for 10 minutes to prevent them from burning during cooking.
- Add a hint of sweetness by drizzling balsamic reduction or hot honey before serving.
This process ensures an irresistible stuffed venison backstrap with a delectable filling that elevates the dish to restaurant-quality.
Ingredients
Here’s everything we need to create our mouthwatering Stuffed Venison Backstrap. This list ensures a balanced combination of flavors and textures to elevate the venison:
For the Backstrap:
- 2 venison backstraps (approximately 1 pound each, trimmed of silver skin)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Filling:
- 4 ounces cream cheese (softened)
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded cheddar cheese
- 1/4 cup cooked, crumbled bacon
- 2 garlic cloves (minced)
- 1/4 cup spinach (chopped)
- 1/4 teaspoon crushed red pepper flakes (optional for spice)
Optional Toppings:
- 2 tablespoons melted butter
- 1/3 cup barbecue sauce (sweet or smoky, depending on preference)
Notes on Ingredient Prep:
- Make sure to trim the silver skin from the backstraps for a tender final product.
- Use cream cheese at room temperature for easy mixing.
- If fresh spinach isn’t available, frozen spinach (thawed and squeezed dry) works well.
By combining these ingredients, we ensure our dish has a creamy, smoky, and savory filling wrapped in the succulent venison backstrap.
Tools And Equipment
When preparing a Stuffed Venison Backstrap, having the right tools and equipment ensures every step is seamless and the result is perfect. Below we’ve outlined the must-haves and how each item plays a critical role in crafting this stunning dish.
Essential Tools List:
- Sharp knife: A well-sharpened blade is crucial for trimming the silver skin from the backstrap and creating the perfect cavity for the filling.
- Cutting board: Use a sturdy, non-slip cutting board for both trimming and stuffing to maintain safety and precision.
- Mixing bowls: At least two bowls—one for your filling mixture and another for any spice blends or marinades.
- Toothpicks or kitchen twine: We prefer soaked toothpicks as they prevent burning, but twine is a great alternative to secure the stuffed backstrap while cooking.
- Spoon or spatula: For combining and scooping the filling into the backstrap. Select tools that prevent waste and handle the mixture efficiently.
- Baking dish or roasting pan: Use either to cook the stuffed backstrap evenly and retain any juices during cooking.
- Meat thermometer: Precision matters. A digital thermometer ensures the venison reaches the optimal internal temperature for tenderness without drying out.
Optional but Useful:
- Cast iron skillet or grill: If you prefer a smoky or charred finish, searing before roasting adds another layer of flavor.
- Basting brush: Ideal for spreading olive oil or sauces over the backstrap evenly.
- Gloves (food-safe): Prevents mess and allows better handling of seasoned meat, especially when stuffing.
Quick Access Reference
To make this easier to follow, we’ve compiled the tools into a table for quick access:
| Tool/Equipment | Purpose |
|---|---|
| Sharp knife | Trimming silver skin, creating the cavity for stuffing |
| Cutting board | Safe and sturdy surface for preparing meat |
| Mixing bowls | Combining filling and seasoning |
| Toothpicks/Kitchen twine | Securing the stuffed backstrap during cooking |
| Spoon/Spatula | Filling the backstrap with the creamy mixture |
| Baking dish/Roasting pan | Even cooking and juice retention |
| Meat thermometer | Ensuring proper internal temperature for tender meat |
| Cast iron skillet/Grill | Optional searing for added smoky or charred flavor |
| Basting brush | Even application of olive oil or sauces |
| Food-safe gloves | Clean and efficient handling, especially for seasoned meat |
Directions
Follow these simple and precise steps to craft a mouthwatering Stuffed Venison Backstrap. With attention to detail, the dish will turn out tender, juicy, and packed with flavor.
Prep The Venison Backstrap
- Lay the venison backstrap on a clean cutting board. Ensure the silver skin and any excess fat have been removed beforehand.
- Using a sharp knife, make a lengthwise cut along the center of the backstrap. Be careful not to cut all the way through, creating a “butterfly” opening for the stuffing.
- Gently flatten the backstrap. If it feels thick, cover it with plastic wrap and pound lightly with a meat mallet until it is about ½ inch thick throughout.
Prepare The Stuffing
- In a mixing bowl, combine the room temperature cream cheese, crumbled bacon, chopped spinach, shredded mozzarella, and a pinch of salt and pepper.
- Stir until the mixture is evenly combined, forming a creamy and flavorful stuffing.
- Taste the mixture to ensure seasoning preferences are adjusted before assembling.
Assemble The Stuffed Backstrap
- Spread the prepared stuffing evenly across the butterflied backstrap, leaving about ½ inch on all sides to ensure it doesn’t spill out when rolled.
- Optionally, sprinkle paprika or grated Parmesan cheese over the filling for added flavor.
- Roll the backstrap tightly from one end to the other, like a jelly roll, ensuring the stuffing remains evenly inside.
Secure The Stuffing
- Use soaked toothpicks or butcher’s twine to secure the ends and the seams of the rolled backstrap. For an even, neat roll, place the toothpicks about 1-2 inches apart or tie snug knots with the twine.
- Brush the rolled backstrap generously with olive oil to keep it moist during cooking.
- Sprinkle the surface with additional spices, such as garlic powder, smoked paprika, or a favorite meat rub, for added flavor enhancement.
Cooking Instructions
Now that our stuffed venison backstrap is prepped and seasoned, it’s time to cook it to perfection. Follow these steps carefully to lock in the juices and flavors while achieving that perfect texture and doneness.
Searing The Backstrap
Start by preheating a cast iron skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil to the skillet to prevent sticking and ensure a beautiful crust forms on the backstrap.
- Place the rolled and seasoned venison backstrap into the skillet. Sear each side for 2-3 minutes until the meat achieves a golden-brown crust.
- Use tongs to gently flip the backstrap. Be sure to sear the ends as well for uniform texture.
- If the backstrap releases too much liquid during searing, pour it off to maintain a good sear.
- Optional: Baste the meat with melted butter while it sears to enhance flavor and moisture.
Roasting The Backstrap
Preheat your oven to 375°F for even cooking. Transfer the seared backstrap onto a lined baking sheet or leave it in the skillet if it is oven-safe.
| Desired Doneness | Internal Temperature | Approximate Baking Time |
|---|---|---|
| Rare | 125°F | 8-10 minutes |
| Medium Rare | 135°F | 12-15 minutes |
| Medium | 145°F | 16-18 minutes |
- Use a meat thermometer to monitor the internal temperature accurately. Insert the thermometer probe into the thickest part of the meat.
- Avoid overcooking the venison, as it can dry out quickly due to its lean nature.
- If desired, brush the surface with more olive oil or barbecue sauce before baking for added moisture and a glossy appearance.
Resting The Meat
Once the backstrap reaches the desired temperature, remove it from the oven and place it on a cutting board. Immediately tent it loosely with aluminum foil to preserve heat and allow the juices to redistribute.
- Let the meat rest for 7-10 minutes before slicing. This step ensures every slice is moist and flavorful.
- Use a sharp knife to cut the backstrap into 1-inch thick medallions, revealing the creamy and savory filling in every piece.
Careful searing, proper roasting, and resting the meat are key techniques that elevate this stuffed venison backstrap recipe into a show-stopping centerpiece. Serve immediately and enjoy the balanced combination of smokiness, tenderness, and savory flavors.
Serving Suggestions
When it comes to serving our Stuffed Venison Backstrap, presentation and pairing are everything. This dish, with its juicy venison and creamy filling, deserves thoughtfully curated accompaniments. Here are some of our best serving suggestions to elevate your culinary experience:
Side Dish Pairings
- Creamy Mashed Potatoes: The richness of buttery mashed potatoes perfectly complements the savory, smoky flavors of the stuffed venison.
- Roasted Vegetables: Try roasted Brussels sprouts, carrots, or asparagus for a pop of color and a touch of caramelized sweetness.
- Wild Rice Pilaf: Add an earthy element with wild rice mixed with dried cranberries, slivered almonds, and fresh herbs.
- Garlic Butter Green Beans: These tender green beans with a hint of garlic provide a crisp, refreshing contrast to the tender meat.
Sauce Suggestions
Enhance the flavor profile of the dish with sauces. Here are some favorites:
- Red Wine Reduction: The tangy, slightly sweet reduction pairs beautifully with the venison’s earthy taste.
- Creamy Mushroom Sauce: Add a velvety sauce with sautéed mushrooms for extra depth.
- Cranberry or Lingonberry Sauce: A sweet-tart fruit sauce complements the hearty flavors of the meat filling.
Garnishing Tips
Finish your plate with simple yet elegant garnishes:
- Sprinkle fresh parsley or thyme leaves for an aromatic touch.
- Add a handful of toasted pine nuts or walnuts for crunch and visual appeal.
- A drizzle of extra virgin olive oil or balsamic glaze offers a professional flair.
Wine Pairings
A dish this luxurious calls for the perfect wine to complete the experience. We recommend:
| Wine | Flavor Profile |
|---|---|
| Cabernet Sauvignon | Full-bodied with notes of blackcurrant and oak to match the bold flavors of venison. |
| Malbec | Rich, dark fruit flavors and a smooth finish complement the creamy stuffing. |
| Pinot Noir | Light with earthy, herbal undertones that enhance the gamey notes of venison. |
Keep in mind, pairing the right beverage or side enhances the overall dining atmosphere.
Serving Style
For a formal dinner, slice the stuffed backstrap into medallions, showcasing the spiraled stuffing encased in perfectly cooked venison. Arrange the medallions on a platter and serve with your chosen sides. For a more casual gathering, serve the backstrap sliced alongside a buffet of complementary sides, allowing guests to serve themselves.
By thoughtfully combining flavors and textures, we bring out the best in this stuffed venison backstrap recipe, delivering a memorable dining experience every time.
Make-Ahead And Storage Tips
When preparing a stuffed venison backstrap, a bit of advance planning can go a long way to save time and ensure everything comes together effortlessly. Here’s how we handle making the dish ahead and storing it properly for maximum freshness and flavor.
Make-Ahead Preparation
- Prep the Backstrap: Trim the silver skin, butterfly the venison, and season the meat. You can perform these steps up to 24 hours ahead and store the backstrap in an airtight container in the refrigerator.
- Prepare the Filling: Mix the cream cheese, cooked bacon, spinach, and shredded mozzarella ahead of time. Transfer the mixture to a tightly sealed container, and refrigerate for up to 2 days.
- Assemble Before Cooking: After stuffing the prepped backstrap, roll it tightly, secure it with toothpicks or twine, and wrap it in plastic wrap. The stuffed backstrap can be refrigerated for up to 24 hours before cooking.
- Quick Tip: Avoid adding sauces or marinades until right before cooking to maintain the integrity of the meat and filling.
Storing Leftovers
To keep leftover stuffed venison backstrap tender and tasty, follow these steps:
- Cooling Properly: Allow the cooked backstrap to cool completely at room temperature for no more than 2 hours before transferring it to storage.
- Storage Options:
- Wrap tightly in plastic wrap or aluminum foil.
- Place the wrapped backstrap in an airtight container.
- Refrigeration: Store leftovers in the refrigerator for up to 3 days.
- Freezing: You can freeze cooked stuffed venison by wrapping it in plastic wrap and then placing it in a freezer bag. Store in the freezer for up to 3 months.
Reheating Tips
| Reheating Method | Instructions |
|---|---|
| Oven | Preheat to 300°F. Place the backstrap in a foil-covered baking dish to prevent drying. Heat for 15-20 minutes or until warmed through. |
| Stovetop | Slice the stuffed backstrap and reheat individual portions in a skillet over low heat. Cover and add a splash of water or broth for moisture. |
| Microwave | Slice into smaller pieces, place on a microwave-safe plate, and cover lightly. Heat in 30-second intervals on medium power. |
Important Notes
- Avoid Overheating: Reheating too quickly or at high temperatures can dry out the venison.
- Label for Freezing: Always mark the date on your freezer bag so you remember when you stored the backstrap.
- Leftovers make an excellent base for creative dishes like venison sandwiches, wraps, or even diced into a hearty salad.
Conclusion
Stuffed venison backstrap is more than just a recipe—it’s an opportunity to transform a unique protein into an unforgettable dining experience. From the rich, savory filling to the perfectly cooked meat, every step of the process leads to a dish that’s as satisfying to prepare as it is to enjoy.
Whether you’re hosting a special gathering or treating yourself to something extraordinary, this recipe delivers a perfect balance of flavor, texture, and presentation. With a little preparation and attention to detail, you’ll have a centerpiece that’s sure to impress and delight.
Frequently Asked Questions
What is a stuffed venison backstrap?
A stuffed venison backstrap is a dish where the tender venison backstrap is filled with a flavorful mixture, often including cheese, bacon, and spinach, then rolled and cooked. It’s a popular recipe for showcasing the unique taste of venison.
How do I prepare the backstrap for stuffing?
To prepare the venison backstrap, trim the silver skin for tenderness and make a butterfly cut to create a space for the filling. This ensures even cooking and easier stuffing.
What filling works best for stuffed backstrap?
A creamy filling of cream cheese, cooked bacon, spinach, and mozzarella works wonderfully. You can tweak the filling by adding your favorite spices, herbs, or even other cheeses.
Why is searing the backstrap important?
Searing the backstrap creates a golden, flavorful crust while sealing in the juices, ensuring the venison stays moist and tender during cooking.
How do I prevent the stuffing from oozing out during cooking?
Use toothpicks or kitchen twine to securely hold the rolled backstrap together. Make sure the filling isn’t overstuffed to avoid spillage.
What temperature should the venison backstrap be cooked to?
For a perfectly cooked stuffed backstrap, roast until the internal temperature reaches 130°F-140°F for medium-rare. Use a meat thermometer for accuracy.
What sides pair best with stuffed venison backstrap?
Great sides include creamy mashed potatoes, roasted vegetables, wild rice pilaf, and garlic butter green beans. These complement the rich and savory flavors of the dish.
Can I make the stuffed backstrap ahead of time?
Yes, you can prepare the backstrap and filling in advance. Store them separately in the fridge, and stuff the backstrap just before cooking for maximum freshness.
How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to 3 days. You can also freeze them for up to 2 months. Reheat gently to maintain tenderness and flavor.
What are some creative ways to use leftovers?
Leftover stuffed venison backstrap can be used in sandwiches, wraps, or salads. Slice it thin for a flavorful topping or filling.