Stuffed Venison Backstrap 2 (with Apples and more)

My second stuffed backstrap recipe. It slso works with any antlered game backstrap or use the same stuffing with goose or duck breasts. Here’s a good video from my Sporting Friend, Stacy Harris, on butterflying your loin in Deer & Deer Hunting Magazine: 

Stuffed Venison Backstrap 2 (with Apples and more)


  • 1 venison backstrap loin, trimmed of all silverskin
  • olive oil or Smoked Olive Oil!
  • 1 medium apple diced
  • 1/4 cup red onion diced
  • 2 garlic cloves minced
  • 1 teaspoon lemon juice
  • 1 small jalapeno pepper seeded and minced
  • 1 tablespoon brown sugar
  • 1/4 cup shredded parmesan cheese
  • butcher string


  • Lay the backstrap on a flat cutting surface. The idea is to open the meat up, leaving a “hinge” in the center. It’s called “butterflying” the meat. Start with a sharp, thin-bladed knife and cut into the meat just below the smaller end. You want to leave the small end uncut so it will hold the stuffing in when tied. Continue to cut into the meat while sliding the knife towards the opposite end of the backstrap, but not all the way through. If you do happen to cut too deeply, it’s not a huge deal and you can fix it. When done, you should be able to open the backstrap up relatively flat with the hinge in the center of the meat. If your backstrap is a larger piece, you can butterfly it again.
  • Heat a thin layer of oil in a skillet over medium-hot heat. Add apple, onion, garlic, lemon juice and jalapeno pepper. Saute for 2 – 3 minutes. Sprinkle brown sugar over. You may also add a little more lemon juice over if you like your stuffing a little more tart. Allow mixture to cool. Mix with cheese.
  • Rub some olive oil into the meat and season with salt and pepper. Lay seasoned backstrap flat, with the inside facing up. Spread stuffing over meat and press down to flatten. Leave the outside edges “unstuffed” so that, when tied, the meat will bind together. Roll the meat up on one end and secure with butcher string. While pressing stuffing into meat, continue to hold together snugly while securing with string.
  • Heat a thin layer of oil in a medium-hot skillet. Brown meat on all sides and remove when medium-rare. While skillet is still over heat, add a splash or two of white or red wine and stir to deglaze pan. remove from heat and whisk in 4 - 5 tablespoons of chilled butter (we’re making sauce). Allow to rest for a few minutes before removing string. Using a sharp, thin-bladed knife, slice meat into medallions. Arrange on plates and drizzle sauce over.

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