Stuffed venison backstrap ideas...

[Stratosman]

I was wondering if anyone has tried stuffing and grilling a backstrap....looking for ideas of what to try for stuffing. Wild rice, bread crumbs....

Fresh and waiting in the fridge!

[redhooks]

Hey Stratosman-congrats on the fresh venison.

My brother is a chef and we had a cookoff one night where each of us had one backstrap to do any style.

He took his and slowly filleted it lengthwise w/ a fillet knife from the outside inward until it was rolled out like a flat rectangle about 1/4" thick(kinda like unrolling a cinnamon roll), then he mixed up a concoction of melted butter/garlic/herbs and cream cheese,spread it on the meat and rolled the whole thing back up again, and pinned it closed and grilled it. It was awesome, you could cut it with a fork. I wish I would have paid more attention to how it did it cuz he won the competion that night.Now I just have to talk him into doing that again...good eats

redhooks

[Stratosman]

Ooooh, now that does sound might tasty! Thanks a ton.

[B. Amish]

i like to stuff marinated venison with a dab of cream cheese and some jalapenos. pin it closed and grill.

i like it, and it is really easy.

[Freewheeler]

Sounds great Redhooks! I'll be a trying that one for sure. Might even do a little favorite substitutions on one end. Thanks!

[snowfighter]

Been doing the backstrape for 3 years now. after deboning I cut them in pieces about 8 inches long, marinate and add spices and grille then slick to what ever thickness you want.When you cook this way in one piece it is easier to get down to the degree of pinkness you want. Vension is touchy to grille in small pieces with out getting over down.

[bassNspear]

i have also done this for many years. There is alot of different ways that you can do it. Myself, i will take the backstraps and debone the whole loin. After that, i will cut it in half, then fillet it the long way, so when im done cutting, i have 4 pieces.

From there, i will add some butter, garlic, chef secret, and maple becon. Then i will tie the 4 peices, and place them on the grill, flipping all 4 of them half way. After i am done, i will cut the twin, and cut the loins into chops, with the becon inside the loins. Serve it all to myself.

[so haaad]

Quote:

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He took his and slowly filleted it lengthwise w/ a fillet knife from the outside inward until it was rolled out like a flat rectangle about 1/4" thick(kinda like unrolling a cinnamon roll), then he mixed up a concoction of melted butter/garlic/herbs and cream cheese,spread it on the meat and rolled the whole thing back up again, and pinned it closed and grilled it. It was awesome, you could cut it with a fork.

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I shot a deer on Sunday. Guess what I'm having tonight???

[so haaad]

I slit mine the long way, similar to a pita. I think marinated it for an hour with soy, worchester, mustard, garlic, a little jerk and a little bbq sauce. Then I stuffed it with cream cheese and jalapenos, and poured the remaining marinade over it. I highly recommend the cream cheese.

[Tom Linderholm]

Great ideas guys. Try this one:

4 cups blueberries

4 cups cooked wild rice

4 cups rough chopped bread (air dried for at least 3 hours)

1/4 melted butter

Salt & pepper to taste

Gently heat ingredients just long enought till moisture from the berries and butter is absorbed in bread.

Then stuff away.

[LABS4ME]

I used Redhooks idea tonight (with a little modification) and filleted open about a 9" long piece of backstrap.

Sauted a half dozen fresh mushrooms that I sliced up and 1/2 an onion in some butter and minced garlic w/ some crushed black pepper.

Layed about 9 or so 1/8" thick slices of cream cheese on the open fillet, smothered the onions and mushrooms over that, folded the fillet closed and pinned it with 2 toothpicks. Liberally rubbed it with 'Sutton and Dodge' Savory Steak rub, and grilled it on a high temp grill (450) till I had nice char lines on the outside and pink on the inside. Man -o- man.... MMM MMM! A side dish of mashed red potatoes w/ garlic and parmesian and a little frozen sweet corn.... Man I love fall!

My daughter who just moved home from college and declared she no longer liked venison devoured it and said it was better than steak! That's 3 times in a row she loved the "latest" venison dish... Guess she needs to start saying how she loves venison!

Thanks for the idea Redhooks! I will use this one often!

Good Luck!

Ken