Venison backstrap recipe

Cut in to steaks, tenderize, chicken fry

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- get your grill super hot
- keep the strap whole
- season with salt and pepper
- cook to medium rare
- eat

keep it simple

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this is what i would do.

stop wrapping/ruining all these good pieces of meat with bacon

Olive oil, salt pepper

Reverse sear

Rare

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I was thinking of wrapping the entire (10" piece") length in bacon and stuffing it with cream cheese and jalepeno.

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I stuffed the whole 10" piece with garlic/caynne mix(like a roast) and didnt wrap it in bacon. Slap some butter on it while its cooking. I had it marinating for 2 days with herbs and seasonings as well as it being stuffed.

Came out very good.

Stuff it. First sauté onion garlic chopped mushrooms with butter and thyme remove from heat and fold some breadcrumbs and fontina cheese to make a stuffing.

Cut the back strap like a paper towel unrolls so you end up with a flat piece of meat. Pepper crust one side and sear at high heat on the stove top. Brown the one side then add your stuffing in an even layer on the uncooked side. Roll up and use string to tie it so it stays round. Bake at 350 Or so till desired temp. I like medium then remove. Cut string away. You can use red wine and little beef base to deglaze the baking pan and make a sauce. Slice pinwheels and drizzle with deglaze. Serve with oven roasted or mashed potatoes. You could switch the thyme for rosemary also. Good shite one way or the other.