# 67 Stuffed Venison Backstrap! Deer season is just about to start! Let the venison recipes begin!!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are convenient and cost-effective

Lay bacon on a parchment lined pan to cover the pan.

Place your backstrap on top of the bacon.

Butterfly your backstrap, leaving one side attached for ease of closing.

Sprinkle Season Salt inside the backstrap.

Grate 1 oz Sharp Cheddar Cheese on the bottom flap of the backstrap.

Put stuffing on top of the cheese.

Grate another 1 oz of Cheese on top of the stuffing.

Fold the top flap of the backstrap over to close the pocket.

Coat the backstrap with Levi’s C4 sauce.

Wrap bacon up and over from both sides, enclosing the backstrap.

Bake on the top rack at 350°F until the internal temperature reaches 130°F (about 30 minutes) or bake until 120°F and broil until crispy.

Cooking Techniques

Spice Level:

Dietary

Allergens