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Mockstrap

People often mistake these stuffed venison hindquarter cuts for backstraps. If you treat them right, they can be just as tender, especially if they're removed from a young doe.
Course: Main Course
Cuisine: American
Keyword: big game recipes, grilling recipes, venison recipes
Servings: 4 servings

Ingredients

  • 2 pounds round steak, eye of round or sirloin
  • olive oil
  • salt and pepper
  • 4 slices prosciutto, deli-thin
  • 2 cups raw spinach leaves, stems removed
  • 1 cup Monterey Jack cheese, shredded
  • 3 tbsp breadcrumbs
  • butcher string

Instructions

  • To butterfly venison, lay out on a flat cutting surface The idea is to open the meat up, leaving a "hinge" in the center. Start with a sharp, thin-bladed knife, and cut into the meat just below one end. Continue to cut into the meat while sliding th knife towards the opposite end of the meat, but not all the way through. If you happen to cut too deeply, it's not a huge deal, and you can fix it with a prosciutto "patch." When done, you should be able to open the meat up relatively flat with the hinge in the center of the meat. If the meat is a larger piece, you can butterfly it again and have two hinges. Press the meat flat.
  • Rub venison on both sides with olive oil, and season with salt and pepper. Lay flat with the cut side facing up. Spread prosciutto across venison. Arrange spinach leaves on top of prosciutto. Combine cheese and breadcrumbs, and spread across spinach. Press down on stuffing so it lays flat. Starting at one end, roll up snugly while holding stuffing in place with fingers. Tie securely with butcher string.
  • Place stuffed and tied venison on a medium-hot, well-lubricated grill. Brown on all sides until the internal temperature is 135 degrees for medium-rare. Let rest for 5 minutes, remove string and slice into medallions. If desired, drizzle your favorite sauce over.