• Hunt'n Buddy Team

Rolled Venison Backstrap | Free Hunting App

Take your venison culinary game up a notch with this great recipe!

The backstrap or venison loin, as it is called in the stores, is one of the most sought after cuts of meat from a white-tailed deer. The backstrap, of a deer, elk, moose or other big-game animal, is considered the best cut because it is a long lean muscle on top of the animals rib cage, that does not do a lot of work while the animal is alive. The backstrap is extremely tender, and way more flavorful than the tenderloin or inner loin, which is soft as butter, and much smaller. On a cow, the loin is where the steaks come from and on pigs, it is the chops. The same cuts on wild game can be accomplished with some basic butchering knowledge.

Let's get down to what everyone is waiting for…

Ingredients list :

  • Half of a venison loin (the wider section is better)

  • 2 cups of organic baby spinach

  • 1 cup of shredded mozzarella

  • ½ cup of sliced mushrooms

  • ¼ cup of white cooking wine

  • ¼ cup of balsamic vinaigrette

  • 2 tbsps. minced garlic

  • 2 tbsps. bread crumbs (gluten free bread crumbs used here)

  • Salt & pepper to taste

Other items needed:

  • Butcher twine (tooth-pics can be substituted for the twine)

  • Sharp fillet knife

  • Roasting pan / measuring cup / fry pan

  • Olive oil

To make everything easier, pre-measure everything out before starting the process, be sure to pre-heat the oven to 425

Prepping before starting the process will make everything much easier along the way.

Step 1  

Filet the backstrap trying to keep both sides with equal parts thickness.

If the backstrap is very thick, then a butterfly technique should be applied so that it will have 3 folds.

Today ours was good at one cut down the middle. Once the backstrap is filleted, open the surface, it should be all the same thickness.

Now, salt and pepper the inside lightly.

Fillet the backstrap to allow room for the filling.

Step 2

Place olive oil in a fry pan, add minced garlic on med-high heat.

Once garlic is turning brown, add in the baby spinach; let the spinach shrivel down and add in the cooking wine. This should cook down enough so there is little liquid left in the pan.

Now, add the mushrooms in and cook until they are soft and break apart easily.

Step 3

Once spinach, garlic, and mushroom sauté mixture is finished, remove from heat and let cool for a few minutes.

Place the well mixed stuffing on the center of the backstap no wider than an inch and make it as high as you prefer.

Stuff your filleted backstrap with the filling.

Step 4