Stuffed Venison Backstrap

(Geoffrey) #1

Venison Stuffed Backstrap.

Here are some pics from a dish I like to cook. I thought I would show how I do it, and wrap it only useing 1 toothpick instead of a dozen or string. Also makes individual servings without cutting (looks better).


1.Backstrap cut into 1/3’s (dont use the skinny part) I cook it as an appet.

2.butterfly to make a tri fold

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  1. add cheeses, Monterey Jack and cheddar.

4 I mixed two packs of cream cheese with two fresh jalapeños, chopped fine, and two boudin sausages, crumbled up. Mixed well into a paste.

  1. fold back up (DO NOT OVER LAP MEAT)

  2. Wrap in bacon

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  1. season to taste, I use Tony’s.

Cook until bacon is done, I grill over wood. About 8-10 min per side

Or on the smoker 2 1/2 hours at a temperature of 275 using mesquite they appear to be done with an internal temp of 175.
Meat should be Medium, remove the one toothpick and enjoy.

This recipe is easily converted over to keto also.