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).

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

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2.butterfly to make a tri fold

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  1. add cheeses, Monterey Jack and cheddar.
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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.
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  1. fold back up (DO NOT OVER LAP MEAT)
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  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.
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Meat should be Medium, remove the one toothpick and enjoy.

This recipe is easily converted over to keto also.