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
8
servings30
minutes2
hoursKeep the screen of your device on
Ingredients
- 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.
Preparation
- FOR THE FILLING
- 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)
- FOR THE VENISON
- 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)
- PUTTING IT TOGETHER
- 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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