Ingredients
Scale
- For the Venison:
- 2 pounds venison backstrap, silver skin removed
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- For the Stuffing:
- 8 ounces cream cheese, softened
- 3–4 fresh jalapeños, seeded and finely diced
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- For the Wrap (Optional):
- 8–10 slices bacon
Instructions
- Prepare the Cream Cheese Filling: Combine the softened cream cheese, diced jalapeños, shredded cheddar, chopped cilantro, garlic powder, smoked paprika, cumin, and cayenne pepper (if using) in a medium bowl. Mix thoroughly until all ingredients are well incorporated. For best results, prepare this mixture at least 30 minutes ahead of time to allow flavors to meld.
- Butterfly the Venison Backstrap: Place your venison backstrap on a clean cutting board. Using a sharp knife, carefully cut horizontally through the center of the backstrap, stopping about 1/4 inch before cutting all the way through. Open the backstrap like a book, creating a flat surface. For even thickness, gently pound the meat with a meat mallet until it’s approximately 1/2 inch thick throughout.
- Season and Stuff the Backstrap: Season the inside of the butterflied backstrap with half of the salt and pepper. Spread the jalapeño cream cheese mixture evenly across the opened backstrap, leaving about a 1/2-inch border around the edges.
- Roll and Secure: Carefully roll the backstrap back up, tucking in the ends as you go to secure the filling. If using bacon, wrap the rolled backstrap with bacon slices, slightly overlapping each piece, and secure with toothpicks or butcher’s twine at 1-inch intervals.
- Season the Exterior: Season the outside of the rolled backstrap with the remaining salt, pepper, and dried herbs.
- Sear the Backstrap: Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed backstrap in the skillet and sear on all sides until golden brown, about 2-3 minutes per side.
- Finish in the Oven: Preheat your oven to 375°F (190°C). Add butter, minced garlic, fresh rosemary, and thyme to the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature of 130-135°F) or 20-25 minutes for medium (internal temperature of 135-145°F).
- Rest and Serve: Remove the skillet from the oven and transfer the backstrap to a cutting board. Loosely tent with foil and let rest for 10 minutes. After resting, remove the butcher’s twine or toothpicks, slice into 1-inch medallions, and serve immediately.
Notes
- For a lighter version, substitute standard cream cheese with Neufchâtel cheese (⅓ less fat) or Greek yogurt cream cheese.
- The filling can be prepared up to 2 days in advance and stored covered in the refrigerator.
- Use a reliable meat thermometer to ensure perfect doneness.
- Don’t skip the resting period – it’s essential for moisture redistribution.
- Store leftover cooked backstrap in an airtight container for up to 3 days.
- For a grilled version, sear over direct high heat, then move to indirect medium heat until it reaches desired temperature.
- Venison is best cooked to medium-rare or medium to maintain tenderness and flavor.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: venison backstrap, stuffed venison, jalapeño cream cheese, wild game recipe, hunter's recipe, gourmet venison, bacon wrapped venison
