STUFFED DEER RECIPES

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STUFFED VENISON BACKSTRAP RECIPE | SIDECHEF



Stuffed Venison Backstrap Recipe | SideChef image

The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat.

Provided by How to BBQ Right

Categories     Keto    Low-Carb    Protein Packed    Barbecue    Nut-Free    Shellfish-Free    Intermediate    Weekend Project    Gluten-Free    Egg-Free    Soy-Free    Entertaining    Summer    Fish-Free    Peanut-Free    Tree Nut-Free    Grain-Free    Sugar-Free    Tomato-Free    Grill

Total Time 7800S

Yield 6

Number Of Ingredients 9

2 Venison Backstrap
1 Yellow Onion
8 ounce Baby Portobello Mushroom
8 ounce Cream Cheese
1/4 cup Bacon Bits
1/2 cup Italian Flat-Leaf Parsley
2 pound Bacon
2 tablespoon Killer Hogs The A.P. Rub
2 tablespoon Killer Hogs BBQ Rub

Steps:

  • Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350 degrees F (180 degrees C). Add your favorite wood to the hot coals for smoke flavor.
  • To prepare the stuffing sauté Yellow Onion (1) and Baby Portobello Mushroom (8 ounce) over medium heat.
  • Add to Cream Cheese (8 ounce) and fold in Bacon Bits (1/4 cup) and Italian Flat-Leaf Parsley (1/2 cup).
  • Trim excess silver skin from Venison Backstrap (2) and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
  • Season with Killer Hogs The A.P. Rub (2 tablespoon) and stuff with cream cheese mixture.
  • Wrap the outside with strips of Bacon (2 pound) and season with Killer Hogs BBQ Rub (2 tablespoon).
  • Place each backstrap on a wire cooling rack and set on the smoker.
  • Cook until internal temperature reaches 130 degrees F (54 degrees C) or your desired doneness. The bacon should be brown on the outside.
  • Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

Nutrition Facts : Calories 146 calories, ProteinContent 7.2 g, FatContent 12.1 g, SaturatedFatContent 4.6 g, CholesterolContent 26.0 mg, CarbohydrateContent 1.8 g, FiberContent 0.4 g, SugarContent 1.1 g, SodiumContent 313.5 mg, TransFatContent 0.1 g, UnsaturatedFatContent 6.2 g

OLIVE-STUFFED VENISON ROAST | WILD + WHOLE



Olive-Stuffed Venison Roast | Wild + Whole image

This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This...

Provided by Wade Truong

Total Time 100 minutes

Prep Time 25 minutes

Cook Time 75 minutes

Yield 4 to 6

Number Of Ingredients 13

1 venison top round roast (2.5-3 lbs.) trimmed of connective tissue and fat
½ medium onion, minced
3 cloves garlic, minced
½ cup kalamata olives, pitted, minced
Zest of ½ lemon
1 tsp. fresh mint, minced
1 tsp. fresh oregano, minced
2 tsp. fresh parsley, minced
1 tsp. capers, minced
¼ cup feta cheese

Steps:

  • Preheat the oven or pellet grill to 350°F.
  • Butterfly the roast then season with salt and fresh-ground black pepper. Combine all remaining ingredients in a bowl, except the feta cheese, and mix.
  • Spread stuffing mixture onto the butterflied roast. Roll the roast into a cylinder and tie with butcher's twine. Season the exterior with salt and pepper and cover liberally with olive oil.
  • Place rolled roast directly on grates in a preheated grill. If using an oven, use a roasting pan to allow air to circulate under the roast.
  • Cook for 40 to 60 minutes until internal temperature reaches 115 to 120°F. Remove from grill, loosely tent with aluminum foil or a large mixing bowl, and allow to rest on a sheet pan for 10 to 15 minutes before slicing.
  • Garnish with feta cheese, mint leaves, and some more olive oil.

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