How to Make a Stuffed Venison Backstrap?

Preparing the Backstrap

To begin, start with a 1-2 pound venison backstrap, trimmed of excess fat and silver skin. Bring the backstrap to room temperature by leaving it out for 30 minutes to an hour before cooking. Season the backstrap with salt, pepper, and your choice of herbs, such as thyme or rosemary.

Filling the Backstrap

For the filling, you’ll need 4-6 ounces of sweet Italian sausage, casings removed, and 1/2 cup of sautéed mushrooms, such as cremini or shiitake. Add 2 cloves of minced garlic, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of grated Parmesan cheese to the mushroom mixture. Mix well to combine.

Assembling and Cooking the Backstrap

To assemble the stuffed backstrap, lay the backstrap flat and make a horizontal incision along the length of the meat, being careful not to cut all the way through. Stuff the backstrap with the sausage and mushroom mixture, dividing it evenly along the length of the meat. Close the incision by pinning the backstrap shut with toothpicks, then tie it with kitchen twine at 1-2 inch intervals. Bring the backstrap to medium-high heat in a skillet or grill, cooking for 4-5 minutes per side, or until the internal temperature reaches 130-135°F for medium-rare. Let the backstrap rest for 10-15 minutes before slicing and serving.