Ingredients
Scale
- 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
- 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 (parsley, chives, and basil)
- Zest of one lemon
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Backstrap:
- Butterfly the backstrap lengthwise
- Pound to 1/2-inch thickness
- Bring to room temperature
- Make the Stuffing:
- Combine cheeses and all stuffing ingredients
- Mix until well incorporated
- Stuff and Roll:
- Season inside with salt and pepper
- Spread cheese mixture evenly
- Roll and tie with butcher’s twine
- Season and Cook:
- Rub with herbs and seasonings
- Sear in butter on all sides
- Roast at 375°F for 15-20 minutes
- Rest and Serve:
- Let rest 10 minutes
- Remove twine and slice into medallions
Notes
- Best served medium-rare at 130-135°F internal temperature
- Remove all silver skin to prevent curling
- Allow meat to come to room temperature before cooking
- Let rest for full 10 minutes before slicing
- Can be prepared ahead and frozen uncooked
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
Keywords: stuffed venison backstrap, wild game recipe, gourmet venison, stuffed backstrap, game meat recipe
