VenisonWild Recipes

Goat Cheese-Stuffed Venison Backstrap

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When I am lucky enough to harvest a deer, I always try to process the deer into the biggest pieces my freezer can hold; especially the backstraps. I don’t think there is anything more grand on a special occasion than a large center-cut venison loin prepared for the family, and a recipe like this would be perfect for a Thanksgiving or Christmas. I was heavy handed on the stuffing, but the acidity of the goat cheese works so well with the venison.

Serving Size: 8 servings
Time to make: 3 hours
Also works with: Antelope, elk

Looking for more venison recipes? Try out these Venison Backstrap Medallions with Roasted Veggies!

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Slow-Roasted Goat Cheese-Stuffed Venison Backstraps

Recipe by Amanda Altman
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Course: Venison, Wild Recipes


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  • For the venison
  • 3 lb whole, center-cut venison backstrap

  • Salt and pepper to taste

  • 2 tbsps olive oil

  • *For the goat cheese center*

  • 14 oz can of drained artichoke hearts

  • 5 oz baby spinach

  • 8 oz garlic and herb goat cheese

  • 1 handful fresh basil (you can use any fresh herbs you have on hand)

  • 2 cloves fresh minced garlic

  • 1/4 tsp red pepper flakes

  • Sides
  • Serve with roasted potatoes and a simple salad, let the venison shine.


  • Drain the artichoke hearts and add to a pan on medium heat with olive oil to saute for about 3 min
  • Add the fresh garlic and red pepper flakes saute for another 2 min
  • Add the fresh basil and spinach to the pan
  • Saute everything for 3 min or so with a tiny pinch of salt until there is no more moisture from the greens in the pan
  • Turn off the heat and add the goat cheese to the pan, mixing everything together evenly
  • Taste the cheese mixture, check for seasoning, and put it in the refrigerator to cool for at least 1 hour (this can be prepped in advanced)
  • Pat the venison backstrap dry and cut a slit halfway without puncturing all the way through
  • Season generously on the inside and outside with salt and pepper (I prefer salting several hours in advance and keeping the venison uncovered in the refrigerator until ready to assemble)
  • Spread the cooled cheese mixture on the inside of the backstrap – you don’t have to go as heavy handed as I did. Secure on the other side with toothpicks. Another good way to keep its shape would be to truss it with twine.
  • Brown for about 2 min per side on medium high heat with olive oil, a big skillet or stovetop cooker would work best
  • Then roast in the oven on a roasting pan at 250 degrees until it reaches a 125 internal temperature, which will take probably between 2-3 hours
  • Let rest for 15-20 min before removing twine/toothpicks.
  • Slice into medallions, serve, and enjoy!

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Amanda Altman

Amanda Altman hails from the great state of Iowa and has always loved to cook. She currently serves active duty in the military overseas, which challenges her ability to hunt as much as she'd like, but she adapts her hobbies based on where she is stationed. Growing up seeing wild game primarily fried, ground, or jerkied, she started a food blog to show creative and new ideas to prepare wild game in healthy ways.

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