Looking for new ideas other than backstrap steaks or cooking a whole backstrap? These venison backstrap pinwheels create a new use for the backstrap, use leftover stuffing from the holidays, and look absolutely beautiful!
You’ll need a large portion of whole backstrap for this too, roughly 12” or longer. Make sure you have your sharpest filet or boning knife ready too! This will require some knife work, but take your time and you’ll nail it! You’ll want to split your backstrap into ½”–¾” thick slices, long ways. Go with the grain; don’t cut steaks here! After this, you’ll want to lay each piece in between some plastic wrap, and pound it out until its around ¼” thick. Don’t pound too hard to break through the meat, just enough to thin it out into an even layer. This is where you can cover up any knife mistakes if you left some areas a little thick or thin. Depending on your backstrap you should get 3+ slices out of it.
The seasoning here is up to you. Whatever your favorite seasoning is for backstrap, go ahead and put it on. Personally, I chose the Harvesting Nature Big Game Blend here. I’m using leftover stuffing from my Wild Game Stuffing recipe, which has the Big Game Blend in it, so it made sense to use it again! You also get your pick of cheese too; I used cheddar as it is a cheese with a higher fat content than most others so it helped keep the venison extra moist as it cooked by introducing some additional fat.
You can use wood skewers or butcher’s twine to hold these together, just make sure to remove it before you eat! I paired mine with a parmesan pancetta risotto and roasted Brussels sprouts with balsamic glaze and feta.
Serving Size: 4
Time to make: 1hr 30 mins
Equipment: Meat Mallet
Also works with: Elk, Moose
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