Stuffed Venison Backstrap Recipe: How to Make a Delicious Dish

Name: Stuffed Venison Backstrap Recipe: How to Make a Delicious Dish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Wild Game
Ingredients: 2 lbs venison backstrap; 1 cup mixed mushrooms, chopped; 1/4 cup fresh herbs (thyme, rosemary); 2 cloves garlic, minced; 1/4 cup breadcrumbs; 2 tbsp olive oil; Salt and pepper to taste; Kitchen twine

Jump to Recipe·Print Recipe

Spread the love

➤ Table of Contents

Did you know that venison contains approximately 20% more protein and 50% less fat than beef, making it one of the healthiest red meat options available? If you’re looking for a special way to prepare this nutrient-dense game meat, a Stuffed Venison Backstrap Recipe is the perfect choice. This elegant dish transforms the prized tenderloin cut of deer into a restaurant-quality meal that’s surprisingly simple to prepare at home.

The backstrap is considered the filet mignon of venison—tender, lean, and exceptionally flavorful. By stuffing it with complementary ingredients, you’ll create a memorable centerpiece for any special occasion or hunting season celebration. Let’s explore how to master this impressive yet achievable Venison Backstrap Cooking Ideas that will convert even those who claim they don’t enjoy game meat.

Ingredients List for Stuffed Venison Backstrap Recipe

For the venison:

2-3 pounds venison backstrap, butterflied
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For the stuffing:

8 oz cremini mushrooms, finely chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup spinach, chopped
4 oz cream cheese, softened
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons fresh herbs (rosemary, thyme, sage), chopped
2 tablespoons olive oil
Salt and pepper to taste

For the binding:

Kitchen twine or toothpicks
2 tablespoons Dijon mustard (optional)

Timing

Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 65 minutes (approximately 15% faster than traditional roasted venison recipes)

The active preparation time is relatively brief, making this an achievable recipe even for busy weeknights, though the elegant presentation suggests a weekend or special occasion dish.

Step-by-Step Instructions for Stuffed Venison Backstrap Recipe

Step 1: Prepare the Backstrap

Begin by butterflying your venison backstrap. With a sharp knife, make a lengthwise cut down the center, being careful not to cut all the way through. Open the backstrap like a book and place it between two sheets of plastic wrap. Gently pound with a meat mallet to an even thickness of about 1/2 inch. This tenderizing step breaks down muscle fibers, ensuring a melt-in-your-mouth texture.

Step 2: Season the Meat

Mix the salt, pepper, garlic powder, and dried thyme in a small bowl. Season the inside of the butterflied backstrap generously with this mixture, reserving some for the exterior. Let the seasoned meat rest at room temperature for 15-20 minutes while you prepare the stuffing. This resting period allows the seasonings to penetrate the meat for more flavor depth.

Step 3: Prepare the Stuffing

Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent (about 3-4 minutes). Add mushrooms and cook until they release their moisture and begin to brown (approximately 5-7 minutes). Add minced garlic and cook for another 30 seconds until fragrant.

Add chopped spinach and cook until wilted. Remove from heat and let cool for 5 minutes. Mix in cream cheese, breadcrumbs, parmesan, and fresh herbs. Season with salt and pepper to taste. The cooling period prevents the cream cheese from melting completely, maintaining a rich, spreadable consistency.

Step 4: Stuff and Roll the Backstrap

Spread the stuffing mixture evenly over the butterflied backstrap, leaving a 1/2-inch border around the edges. Starting from one long side, tightly roll the backstrap, enclosing the stuffing. If desired, brush the outside with Dijon mustard before rolling for an extra layer of flavor and moisture protection.

Step 5: Secure the Roll

Tie the rolled backstrap with kitchen twine at 1-inch intervals to secure it. If you don’t have twine, toothpicks inserted at an angle can work as an alternative. This step ensures the stuffing stays inside during cooking and helps the backstrap maintain its shape for even cooking.

Step 6: Sear the Backstrap

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the stuffed backstrap on all sides until nicely browned (about 2-3 minutes per side). This crucial step creates a flavorful crust through the Maillard reaction, enhancing the overall taste profile.

Step 7: Finish in the Oven

Transfer the skillet to a preheated 375°F oven and roast for 20-25 minutes for medium-rare (internal temperature of 130-135°F). Use a meat thermometer for precision—venison is best enjoyed medium-rare to medium to maintain tenderness. If you prefer medium, aim for 140-145°F.

Step 8: Rest and Serve

Remove from the oven and let rest for 10 minutes, tented with foil, before removing the twine and slicing into medallions. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier final product.

Nutritional Information about Stuffed Venison Backstrap Recipe

Per serving (approximately 6 oz):

Calories: 310
Protein: 38g
Fat: 15g (with only 5g saturated fat)
Carbohydrates: 8g
Fiber: 1g
Iron: 30% of daily value
Zinc: 35% of daily value
Vitamin B12: 50% of daily value

Venison is exceptionally high in protein, low in fat, and rich in essential nutrients like iron, zinc, and B vitamins, making this stuffed backstrap not only delicious but also a nutritionally superior alternative to many other meat dishes.

Healthier Alternatives for the Recipe

To make this recipe even healthier:

Substitute Greek yogurt for half of the cream cheese to reduce fat while maintaining creaminess
Use whole grain breadcrumbs instead of regular for added fiber
Add extra vegetables to the stuffing, such as finely diced bell peppers or grated carrots
Replace some or all of the salt with herbs and citrus zest for flavor without sodium
Use apple cider vinegar mixed with honey as an alternative to Dijon mustard for a different flavor profile

Serving Suggestions of Stuffed Venison Backstrap Recipe

This elegant stuffed venison pairs beautifully with:

Roasted root vegetables with fresh thyme
Wild rice pilaf with dried cranberries and toasted pecans
Steamed green vegetables such as asparagus or haricots verts
A simple arugula salad with balsamic vinaigrette and shaved parmesan
Crusty artisan bread to soak up the flavorful juices

For a complete experience, consider serving with a fruit compote made from berries or cherries, which balances the richness of the venison with natural sweetness and acidity.

Common Mistakes to Avoid

Overcooking the venison – Game meat has less fat than beef and becomes tough when overcooked. Use a meat thermometer and remove from heat at 130-135°F for medium-rare.
Not properly securing the roll – Loose ties or insufficient securing means lost stuffing and an uneven shape.
Skipping the searing step – The flavor development from searing is essential for depth of taste.
Cutting into the meat immediately after cooking – This releases juices that should remain in the meat.
Under-seasoning – Venison benefits from proper seasoning to enhance its natural flavors.
Using stuffing ingredients that are too wet – This can make the final dish soggy.

Storing Tips for the Stuffed Venison Backstrap Recipe

Refrigerate leftovers within two hours of cooking in an airtight container for up to 3 days.
For best results when reheating, slice the venison into medallions when cold, then gently warm in a skillet with a splash of broth or in a 300°F oven until just heated through.
The stuffed backstrap can be prepared up to the point of cooking and refrigerated for up to 24 hours, making it perfect for entertaining.
Freeze uncooked stuffed backstrap for up to 3 months, wrapped tightly in plastic wrap and then foil.
For a make-ahead option, prepare the stuffing up to 2 days in advance and store separately until ready to stuff and cook the backstrap.

Conclusion

The Stuffed Venison Backstrap Recipe transforms an already special cut of meat into something truly exceptional. By combining the lean, tender qualities of venison with a savory stuffing, you create a balanced dish that highlights the natural flavors of game meat while adding complementary tastes and textures.

Whether you’re a seasoned hunter looking for new ways to enjoy your harvest or someone exploring game meats for the first time, this recipe offers an accessible yet impressive approach to cooking venison. The techniques used here—butterflying, stuffing, rolling, and carefully cooking to the proper temperature—are valuable skills that can be applied to many other meat preparations.

We encourage you to give this stuffed venison backstrap a try for your next special occasion dinner. Share your results or ask questions in the comments below!

FAQs

Q: Can I use beef tenderloin instead of venison backstrap?
A: Yes, beef tenderloin works as a substitute, though it has more fat and a milder flavor. Reduce the cooking time slightly as beef tenderloin cooks faster than venison.

Q: Is venison gamey tasting?
A: Properly handled venison has a rich, earthy flavor that’s more intense than beef but shouldn’t taste “gamey.” The mushroom and herb stuffing in this recipe complements venison’s natural flavors beautifully.

Q: Can I prepare this dish in advance for a dinner party?
A: Yes! You can stuff and tie the backstrap up to 24 hours in advance and refrigerate it. Simply bring it to room temperature for 30 minutes before cooking.

Q: What if I don’t have kitchen twine?
A: Toothpicks work as an alternative for securing the roll. Insert them at an angle about an inch apart to keep the stuffing in place.

Q: What wines pair best with stuffed venison backstrap?
A: Medium to full-bodied red wines like Syrah, Malbec, or Cabernet Sauvignon complement the rich flavors. For something lighter, try a Pinot Noir.