A stuffed venison backstrap recipe is a mouthwatering dish that combines the tender meat of a deer with a delicious filling of cream cheese, mushrooms, and bacon. This dish is perfect for those who love wild game and are looking for a unique and flavorful meal. In this blog post, we will explore the world of stuffed venison backstrap recipes and provide you with a comprehensive guide to making this dish at home.
The backstrap of a deer is a tender and lean cut of meat that is often overlooked in favor of other cuts. However, when stuffed with a flavorful filling and cooked to perfection, it can be a truly exceptional dish. The key to making a great stuffed venison backstrap recipe is to choose the right filling and to cook the meat to the right temperature.
There are many different ways to make a stuffed venison backstrap recipe, and the options are endless. Some people prefer to use a simple filling of cream cheese and herbs, while others like to add more complex ingredients like mushrooms and bacon. The choice is ultimately up to personal preference, but the end result is always a delicious and satisfying meal.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Prepping the Backstrap: Butterfly the backstrap to create a pocket for stuffing.
- Stuffing Ingredients: Use a flavorful mixture of ingredients like spinach, cheese, and herbs.
- Searing the Backstrap: Brown the stuffed backstrap in a hot skillet to seal in juices.
- Oven Roasting: Finish cooking the backstrap in the oven for a perfectly tender result.
- Resting Period: Allow the venison to rest before slicing to ensure juicy meat.
- Serving Suggestions: Pair the stuffed backstrap with a side of roasted vegetables or a fresh salad.
- Enjoying the Dish: Invite friends and family to savor this delicious and impressive meal.
FAQ For the Stuffed Venison Backstrap Recipe
Q: What is a venison backstrap?
A: A venison backstrap is a cut of meat from the deer that runs along the spine. It is a tender and lean piece of meat that is perfect for grilling or roasting.
Q: How do I prepare a venison backstrap for stuffing?
A: To prepare a venison backstrap for stuffing, carefully butterfly the backstrap by slicing it horizontally along the length of the meat, but not cutting all the way through. Then, open up the backstrap like a book to create a flat surface for stuffing.
Q: What are some delicious stuffing options for venison backstrap?
A: Some delicious stuffing options for venison backstrap include a mixture of breadcrumbs, herbs, and spices; a combination of sautéed mushrooms, onions, and garlic; or a blend of cream cheese, spinach, and sun-dried tomatoes. Get creative with your stuffing to complement the rich flavor of the venison.
Other Venison Recipes to Try
Easy Grilled Venison Backstrap Recipe
Simple Recipe for Venison Backstrap
Easy Seared Venison Backstrap Steak With Blackberry Sauce
Cooking Tips for the Stuffed Venison Backstrap Recipe
The stuffed venison backstrap recipe is a mouthwatering dish that combines the tender meat of a deer with a delicious filling of cream cheese, mushrooms, and bacon. This dish is perfect for those who love wild game and are looking for a unique and flavorful meal. Here are some valuable cooking tips to help you achieve the perfect stuffed venison backstrap:
- Choose the Right Filling: The filling is a crucial part of the stuffed venison backstrap. You can choose from a variety of ingredients such as cream cheese, mushrooms, bacon, and herbs. The key is to balance the flavors and textures to create a harmonious taste experience.
- Butterfly the Backstrap: To ensure even cooking and to prevent the filling from falling out, it’s essential to butterfly the backstrap. This involves making a slit down the length of the backstrap and unfolding it to create a flat surface.
- Cooking Temperature and Time: The ideal internal temperature for cooked venison is 130°F to 135°F. It’s crucial to monitor the temperature to avoid overcooking, which can result in a tough and dry texture
- Resting Time: After cooking, it’s essential to let the venison rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Bacon and Wood Smoke: Adding bacon and wood smoke can enhance the flavor of the venison. The smoky flavor from the wood and the crispy texture of the bacon add a depth of flavor that complements the venison perfectly.
- Experiment with Different Fillings: The beauty of the stuffed venison backstrap recipe lies in its versatility. You can experiment with different fillings and seasonings to create unique flavor profiles. This can include ingredients like goat cheese, rosemary, and garlic, or even more adventurous options like blue cheese and walnuts.
- Use a Meat Thermometer: A meat thermometer is an essential tool for ensuring the venison reaches the correct internal temperature. This helps prevent overcooking and ensures a tender and juicy final product.
- Don’t Overfill: When filling the backstrap, be careful not to overfill it. This can cause the filling to spill out during cooking, resulting in a messy and unappetizing dish.
- Use High-Quality Ingredients: The quality of the ingredients used in the stuffed venison backstrap recipe can significantly impact the final taste and texture. Choose high-quality venison, cream cheese, and bacon for the best results.
- Practice Makes Perfect: Like any recipe, the stuffed venison backstrap requires practice to master. Don’t be discouraged if your first attempt doesn’t turn out perfectly. Keep trying, and you’ll soon develop the skills and confidence to create a delicious and memorable dish.
Stuffed Venison Backstrap Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 2 lb venison whole loin backstrap
- 8 oz Cream Cheese
- 8 oz portabella mushrooms baby chopped
- ¼ cup bacon Crumbled (about 6 slices)
- 1 onion yellow diced
- 2 tbsp bacon drippings
- ½ cup flat leaf parsley chopped
- 2 lbs Bacon
- 2 tbsp BBQ Rub
Video
Instructions
- Set up your grill so that it can cook food indirectly at 350⁰. To make smoke, add your favorite wood to the hot fire.
- To make the filling, cook the mushrooms and onions in bacon fat over medium-low heat. Melt the cream cheese and then add it. Add the pork bits and parsley and mix them in.
- Cut a slit down the length of a deer backstrap to make it butterfly open. Remove any extra silver skin. Watch out not to cut all the way through the piece.
- Mix the cream cheese and BBQ rub together and stuff the chicken. Put strips of bacon around the outside and season with BBQ Rub.
- Lay out each backstrap on a wire rack to cool, then put them on the grill. Cook until the internal temperature hits 130 degrees or until it's done the way you like it. The outside of the bacon should be brown.
- After 10 minutes of rest, cut the backstrap into pieces that will be served separately.
Nutrition
