Best Stuffed Venison Backstrap Recipe: Delicious and Easy!

By:

Emily

May 16, 2025

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Did you know that 78% of home cooks report being intimidated by preparing game meat, despite venison being one of the healthiest red meat options available? With 34% less fat than beef and higher levels of essential nutrients, venison backstrap deserves a place at your table. If you’re looking to elevate your wild game cooking, this Stuffed Venison Backstrap Recipe transforms this premium cut into a restaurant-quality meal that even venison skeptics will love. The perfect blend of savory filling and tender meat creates a memorable dish that’s surprisingly simple to master, despite its impressive presentation.

Ingredients List for Stuffed Venison Backstrap Recipe

For the venison:

2-3 pounds venison backstrap (silver skin removed)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and black pepper to taste
Butcher’s twine for tying

For the stuffing:

8 ounces cream cheese, softened
4 ounces goat cheese (substitute with feta for a more robust flavor)
1/4 cup sun-dried tomatoes, chopped
2 jalapeños, seeds removed and finely diced
1/3 cup spinach, chopped
3 cloves garlic, minced
1/4 cup fresh herbs (combination of parsley, chives, and basil)
Zest of one lemon
1/2 teaspoon red pepper flakes (optional for extra heat)

Timing of Stuffed Venison Backstrap Recipe

Preparation time: 30 minutes (15 minutes for ingredient prep and 15 minutes for butterflying and stuffing)
Marinating time: 30 minutes (optional but recommended)
Cooking time: 25-30 minutes (35% less cooking time than beef tenderloin of similar size)
Resting time: 10 minutes
Total time: 1 hour 40 minutes

Step-by-Step Instructions for Stuffed Venison Backstrap Recipe

Step 1: Prepare the Backstrap

Remove the venison backstrap from the refrigerator 30-45 minutes before cooking to bring it to room temperature.
Using a sharp knife, carefully butterfly the backstrap by making a lengthwise cut down the center, stopping about 1/2 inch from cutting all the way through.
Open the backstrap like a book and cover with plastic wrap.
Using a meat mallet or rolling pin, gently pound the meat to an even 1/2-inch thickness, being careful not to tear the meat.

Pro Tip: For the cleanest butterfly cut, partially freeze the backstrap for about 20 minutes before cutting. This firms up the meat and makes precision cutting easier.

Step 2: Make the Stuffing

In a medium bowl, combine softened cream cheese and goat cheese until smooth.
Fold in chopped sun-dried tomatoes, diced jalapeños, spinach, minced garlic, fresh herbs, lemon zest, and red pepper flakes if using.
Mix thoroughly until all ingredients are evenly incorporated.

Pro Tip: For a more complex flavor profile, roast the jalapeños before dicing them. This adds a smoky element that complements the earthiness of the venison.

Step 3: Stuff and Roll the Backstrap

Season the inside of the butterflied backstrap with salt and black pepper.
Spread the cheese mixture evenly over the meat, leaving about a 1/2-inch border around the edges.
Starting from one long side, carefully roll the backstrap, enclosing the filling.
Secure with butcher’s twine, tying at 1-inch intervals to keep the roll tight and the filling inside.

Pro Tip: If you don’t have butcher’s twine, you can use toothpicks in a pinch, but twine provides more even cooking by maintaining a consistent shape.

Step 4: Season the Exterior

Mix minced garlic, chopped rosemary, and thyme in a small bowl.
Rub the exterior of the rolled backstrap with olive oil.
Season generously with salt and black pepper, then press the herb-garlic mixture onto all sides of the meat.
Let the seasoned backstrap rest for 30 minutes at room temperature to allow the flavors to permeate.

Pro Tip: Creating small incisions in the exterior of the rolled backstrap before applying the herb mixture allows the flavors to penetrate deeper into the meat.

Step 5: Cook the Stuffed Backstrap

Preheat oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium-high heat.
Add 2 tablespoons of butter to the hot skillet.
When butter is foaming, add the stuffed backstrap and sear on all sides until beautifully browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature of 130-135°F or 54-57°C).

Pro Tip: For perfect doneness, use a meat thermometer inserted into the thickest part of the backstrap. Remember that venison is best served medium-rare to medium; overcooking will result in dry, tough meat.

Step 6: Rest and Serve

Remove the skillet from the oven and transfer the backstrap to a cutting board.
Tent loosely with foil and let rest for 10 minutes to allow juices to redistribute.
Carefully remove the butcher’s twine.
Slice into medallions, approximately 1-inch thick.
Serve immediately with your choice of sides.

Pro Tip: Save any juices that accumulate during resting and drizzle them over the sliced medallions for an extra flavor boost.

Nutritional Information about Stuffed Venison Backstrap Recipe

Per serving (based on 6 servings):

Calories: 375
Protein: 42g (84% of daily recommended intake)
Fat: 21g (of which only 9g is saturated)
Carbohydrates: 5g
Fiber: 1g
Sodium: 320mg
Iron: 4.5mg (25% of daily recommended intake)
Zinc: 3.2mg (29% of daily recommended intake)
Vitamin B12: 3.6μg (150% of daily recommended intake)

Venison is notably rich in high-quality protein and essential nutrients, containing 50% more protein per serving than an equivalent portion of beef while being significantly leaner.

Healthier Alternatives for the Stuffed Venison Backstrap Recipe

Lower fat option: Replace half the cream cheese with Greek yogurt for a lighter filling with extra protein.
Dairy-free version: Substitute the cheese filling with a mixture of pureed white beans, olive oil, garlic, and herbs for a heart-healthy alternative.
Lower sodium choice: Use fresh herbs and limit added salt, relying instead on lemon zest and black pepper for flavor enhancement.
Additional vegetables: Incorporate finely diced bell peppers or mushrooms into the stuffing for added nutrients and texture.
Paleo adaptation: Replace the cheese filling with a mixture of ghee, minced mushrooms, garlic, and herbs for a dairy-free option that still provides rich flavor.

Serving Suggestions of Stuffed Venison Backstrap Recipe

Pair with roasted fingerling potatoes seasoned with rosemary and garlic for a rustic presentation.
Serve over a bed of creamy polenta with wilted greens for an elegant dinner party option.
Accompany with a tart cherry or blackberry sauce, which complements the richness of the venison while cutting through the creamy filling.
For a complete seasonal meal, serve alongside roasted root vegetables like parsnips, carrots, and turnips.
Create a stunning presentation by arranging the medallions over a puree of sweet potatoes or cauliflower with a drizzle of balsamic reduction.

Common Mistakes to Avoid

Overcooking the venison: According to culinary surveys, overcooking is the #1 reason people dislike venison. Always aim for medium-rare to preserve moisture and tenderness.
Not removing silver skin: The tough connective tissue must be completely removed or it will cause the backstrap to curl during cooking and become chewy.
Stuffing too much filling: Overfilling makes rolling difficult and causes the filling to leak during cooking. Use approximately 3/4 cup of filling per pound of meat.
Skipping the resting period: Not allowing the meat to rest results in juices running out when sliced, leading to dry venison. The 10-minute rest is non-negotiable.
Improper temperature before cooking: Starting with cold meat directly from the refrigerator leads to uneven cooking. Always bring to room temperature first.
Cutting the twine too soon: Removing the butcher’s twine before resting can cause the roll to unravel and the filling to spill out.

Storing Tips for the Stuffed Venison Backstrap Recipe

Refrigeration: Store leftovers in an airtight container for up to 3 days. The flavors often deepen overnight, making this excellent for next-day meals.
Freezing uncooked preparation: You can prepare the stuffed backstrap up to the point of cooking, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. Thaw completely in the refrigerator before cooking.
Reheating guidelines: To maintain moisture, reheat slices gently in a covered pan with a tablespoon of broth or butter over low heat, or in a 275°F oven until just warmed through (approximately 10 minutes).
Prep ahead tips: The cheese filling can be made up to 2 days in advance and stored in the refrigerator. Allow it to come to room temperature before spreading on the meat for easier handling.
Quality preservation: For the best texture when reheating, slice only what you’ll eat immediately and keep the remaining portion intact to retain moisture.

Conclusion

This Delicious Venison Backstrap Stuffed Recipe transforms a prime cut of wild game into a sophisticated dish that balances rich, creamy flavors with the lean, earthy taste of venison. By following these detailed steps and avoiding common pitfalls, you’ll create a meal that showcases venison’s exceptional qualities while appealing to both game meat enthusiasts and newcomers alike. The combination of tender meat and savory filling makes this an ideal centerpiece for special occasions or as a way to impress dinner guests with your culinary prowess. Whether you’re a seasoned hunter looking to honor your harvest or a home cook exploring new protein options, this recipe delivers restaurant-quality results with surprisingly straightforward techniques.

Take the time to source quality venison – whether from a local hunter, specialty butcher, or your own successful hunt – and enjoy the process of creating this memorable dish. Your patience and attention to detail will be rewarded with a meal that rivals the finest steakhouse offerings while providing superior nutritional benefits. We’d love to hear about your experiences with this recipe and any personal adaptations that made it your own!

FAQs

Q: Where can I find venison backstrap if I don’t hunt?
A: Look for venison at specialty butchers, farmers’ markets, or online meat retailers that specialize in game meats. Some high-end grocery stores also carry farm-raised venison, particularly during fall and winter months.

Q: Can I use frozen venison backstrap for this Stuffed Venison Backstrap Recipe?
A: Yes, but ensure it’s completely thawed in the refrigerator (typically 24-48 hours) and pat it dry thoroughly before butterflying. Properly thawed venison works just as well as fresh.

Q: What’s the difference between backstrap and tenderloin in venison?
A: The backstrap runs along the spine on the outside of the deer, while the tenderloin is located inside the abdominal cavity. Backstrap is larger and often preferred for this style of preparation due to its size and consistent shape.

Q: Can I prepare this Stuffed Venison Backstrap Recipe with beef instead?
A: Absolutely! Beef tenderloin makes an excellent substitute, though you’ll want to adjust cooking times slightly as beef typically requires longer cooking than venison of the same thickness.

Q: Why is my stuffed backstrap leaking filling during cooking?
A: This typically happens if the roll isn’t tied tightly enough or if too much filling was used. Ensure you’re using enough butcher’s twine at close intervals and leave a border around the edges when spreading the filling.

Q: Is venison safe to eat at medium-rare?
A: Yes, unlike ground meat, whole muscle cuts like backstrap are safe to eat at medium-rare (130-135°F internal temperature). The potential bacteria are on the surface, which is killed during the searing process.