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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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