Stuffed Venison Backstrap
Ready to take your dinners to the next level? This fast and easy recipe only requires a handful of ingredients, so you can spend less time cooking and more time eating.
Servings: 8
Calories: 39kcal
Equipment
Ingredients
- 2 backstraps
- 1 package of thin-cut bacon
- 1 brick of cream cheese softened
- 1 jalapeno chopped fine
- Fresh rosemary chopped (approx 3 tbsp)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F
- Lay bacon strips flat in a 12" cast iron skillet and bake for 20 minutes.
- Prepare the filling by combining cream cheese, jalapeno, and rosemary in a small bowl and mixing well.
- Remove any silver skin from the backstraps, then cut a slit into the meat, lengthwise but not all the way through, like a butterfly cut.
- Unfold the meat, generously salt and pepper it on all sides, then layer the middle with stuffing and fold it back over.
- Lay out bacon strips side by side, set the backstrap across it, and wrap the bacon over the top.
- Bake at 375°F for 30 minutes or until desired doneness is reached.
Notes
This is going to have some kick to it. For a milder flavor, swap out the jalapeno for a sweet pepper, or scrape out the seeds first!
Refer to step-by-step images in the post above for visual guidance!