TWO STUFFED VENISON BACKSTRAP RECIPES WRAPPED IN BACON / VENISON RECIPE / FULL TIME DREAM
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Recipes in this Video
2 recipes
Ingredients
- ●2 lbs venison backstrap
- ●8 oz cream cheese, softened
- ●1 lb pork sausage
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped fresh parsley
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1 tsp onion powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet over medium heat, cook the pork sausage until browned and fully cooked. Drain excess fat.
- 3In a mixing bowl, combine the cooked sausage, cream cheese, breadcrumbs, parsley, Parmesan cheese, garlic, onion powder, salt, black pepper, smoked paprika, and red pepper flakes. Mix until well combined.
- 4Using a sharp knife, carefully butterfly the venison backstrap by slicing it lengthwise, but not all the way through, to create a pocket for the stuffing.
- 5Stuff the venison backstrap with the sausage and cream cheese mixture, pressing it in firmly.
- 6Use kitchen twine to tie the backstrap closed, securing the stuffing inside.
- 7Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed backstrap on all sides until browned, about 3-4 minutes per side.
- 8Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- 9Remove from the oven and let rest for 5-10 minutes before slicing.
- 10Slice the stuffed backstrap into medallions and serve warm.
Equipment
skilletmixing bowlknifekitchen twinemeat thermometer
🌶️🌶️🌶️Low
Ingredients
- ●2 lbs venison backstrap
- ●1 cup fresh spinach, chopped
- ●1/2 cup blue cheese, crumbled
- ●1/4 cup cream cheese, softened
- ●1/4 cup breadcrumbs
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried thyme
- ●1/2 tsp dried rosemary
- ●1/4 cup beef broth
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 4In a mixing bowl, combine the cooked spinach, blue cheese, cream cheese, breadcrumbs, salt, pepper, thyme, and rosemary. Mix well to form the stuffing.
- 5Using a sharp knife, make a lengthwise slit in the venison backstrap, being careful not to cut all the way through. Open it like a book.
- 6Stuff the backstrap with the spinach and cheese mixture, pressing it in evenly.
- 7Secure the opening with toothpicks or kitchen twine to hold the stuffing inside.
- 8Place the stuffed backstrap in a baking dish and pour beef broth over it.
- 9Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- 10Remove the foil and bake for an additional 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
- 11Let the backstrap rest for 5-10 minutes before slicing and serving.
Equipment
skilletmixing bowlbaking dishtoothpicks or kitchen twinealuminum foil
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