"Food is our common ground, a universal experience." - James Beard

Thursday, February 3, 2011

Stuffed Venison Backstrap

This is one of several venison dishes we've been making around here lately.  Kent made this for dinner last weekend.  I was a little leary at first, but it was so good!  This recipe is from another food blog, Home Cooking is What I Like.  Visit this blog for lots of really great recipes!

Stuffed Venison Backstrap
6 slices of bacon
1 medium Vidalia onion, chopped up
1/2 cup of celery, chopped up
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup of carrot, chopped
1/3 cup seasoned bread crumbs
2 teaspoons parsley flakes
2-4 lb. venison back strap (Deer, Elk, Moose, and even Wild Pig)
4 slices of bacon (cut in half)

Make sure the meat is no more than 1 inch thick after cutting. Filet meat out with long knife until meat lay flat, like a sheet of paper.

Fry the cut bacon over medium heat until crisp. Drain on paper towels and finely crumble. Reserve 4 tablespoons of bacon fat for later.

Cook onion, celery, and carrot in bacon fat until soft. Remove from heat and stir in crumbled bacon, breadcrumbs, parsley flakes, salt and pepper.

Spread veggie mixture evenly on meat. Pat mixture and roll up with the grain of meat. Tie loin with butcher string. Place bacon on top of roll slightly wrapped around meat. Put in roasting pan or above water pan in smoker.

Heat oven or smoker to 250 degrees the slower the better. Cook meat to about 150 degrees (RARE) take off and wrap in tin foil. Wait about 30 minutes and enjoy!

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