Venison Backstrap Pinwheels

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Gunnar Emberg

Senior Writer at Harvesting Nature

My love for the outdoors made its way into my home and onto my plate! I strive to make dishes that create a long-lasting memory that keep that animal living forever in your mind! To me, food is great way to bring everyone together for a common goal, to share the eating experience! I started The Hungry Huntsman as a way to teach people that these dishes are doable at home but also to travel as a camp cook to show people that anyone can do this!

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Latest posts by Gunnar Emberg (see all)

• The Best Venison Bolognese - March 27, 2023
• Venison Queso Dip - February 10, 2023
• Venison Backstrap Pinwheels - January 30, 2023

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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Venison Backstrap Pinwheels

Recipe by Gunnar EmbergCourse: Venison, Wild RecipesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• 12″ portion of boneless venison backstrap (loin)

• Harvesting Nature’s Big Game Spice Blend

• Sliced sharp cheddar cheese

• Leftover wild game stuffing or your favourite bread stuffing

• 1 cup venison or beef broth

Preparation

• Preheat oven to 350°F.
• Slice backstrap into lengthwise filets, about ½ inch thick. Drape pieces with plastic wrap and pound out using a rolling pin or meat mallet until around ¼” thick.
  
• Season well on both sides with Harvesting Nature Big Game Blend.
• Add cheese slices in a single layer, cut to width of backstrap. Next, add stuffing in a ½” thick layer.
• Roll up tightly but not tight enough to squish the filling out. Secure with wooden skewers or butcher’s twine.
• Place in baking dish, with 1 cup of venison or beef broth, and cover with lid or foil. Bake at 350°F for 30 minutes. Uncover and bake for an additional 15-30 minutes or until internal temp reaches 135-140F° when tested with a meat thermometer. Enjoy!