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Stuffed Venison Backstrap With Jalapeño Cream Cheese and Garlic Butter Glaze

Stuffed Venison Backstrap With Jalapeño Cream Cheese and Garlic Butter Glaze

  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Indulge in a mouthwatering recipe for Stuffed Venison Backstrap with a spicy Jalapeño Cream Cheese filling and savory Garlic Butter Glaze. Learn how to impress your guests with this delicious dish!

Ingredients

  • Venison backstrap, 1 large piece (about 1.5 lb (680 g) s or 680 g)
  • Cream cheese, 8 oz (225 g)
  • Jalapeño peppers, 2 medium, finely chopped
  • Garlic cloves, 4, minced
  • Butter, 4 tbsp (57 g)
  • Salt, 1 tsp (5 g)
  • Black pepper, 1 tsp (5 g)
  • Olive oil, 2 tbsp (30 ml)
  • Fresh parsley, 2 tbsp, chopped (8 g)
  • Onion powder, 1 tsp (3 g)
  • Paprika, 1 tsp (3 g)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine cream cheese, chopped jalapeños, 2 minced garlic cloves, salt, black pepper, and onion powder.
  3. Mix the ingredients until well combined and set aside.
  4. Butterfly the venison backstrap by making a slit lengthwise, without cutting all the way through.
  5. Open the backstrap like a book and lightly pound it to an even thickness.
  6. Spread the cream cheese mixture evenly over one side of the backstrap.
  7. Fold the backstrap over to enclose the filling and secure with toothpicks or kitchen twine.
  8. Season the outside of the backstrap with paprika, salt, and black pepper.
  9. Heat olive oil in an oven-safe skillet over medium-high heat.
  10. Sear the venison backstrap on all sides until browned, about 2-3 minutes per side.
  11. Remove the skillet from heat and set aside.
  12. In a small saucepan, melt butter over low heat.
  13. Add the remaining 2 minced garlic cloves to the melted butter and cook until fragrant.
  14. Stir in chopped parsley and remove from heat.
  15. Brush the garlic butter glaze over the seared venison backstrap.
  16. Transfer the skillet to the preheated oven.
  17. Roast the venison for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  18. Remove the backstrap from the oven and let it rest for 5-10 minutes.
  19. Slice the stuffed venison backstrap and serve warm.

Notes

  • Butterfly the venison backstrap evenly for consistent cooking.
  • Adjust jalapeño amount for desired spice level.
  • Rest stuffed backstrap after roasting for juicier results.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 450
  • Fat: 30g
  • Protein: 40g

Keywords: stuffed backstrap, venison recipe, jalapeño cream, garlic butter glaze, savory dish

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Find it online: https://lusciousrecipes.com/stuffed-venison-backstrap-with-jalapeno-cream-cheese-and-garlic-butter-glaze/