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Spicy Stuffed Venison Backstrap




Source of Recipe


the web


Recipe Introduction


Put backstrap in a glass or plastic marinating dish. Cut a slit lengthwise about 3/4 the length of backstrap being careful not to cut thru the ends or the bottom of the meat. (make a canoe) Mix buttermilk, seasoning, and garlic together in a small bowl. Pour evenly over venison, cover and refrigerate overnight. Remove and Discard marinade, leave remaining marinade on meat.



List of Ingredients




1 lb. favorite ground sausage
1/2 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tbl chopped garlic
3/4 cup bread crumbs
1 tbl olive oil
salt and pepper


Recipe



Brown sausage in a skillet, drain leaving a little oil and saute onions, bell pepper, celery in the meat. Salt and pepper to taste. Add garlic. Remove from heat and cool. In a bowl pour sausage mixture. Add the bread crumbs, mix thoroughly until moist stuffing is formed. If to dry, add a little red wine or chicken stock to moisten.

Take backstrap and reseason with your favorite seasoning. Fill the crevice you cut, with the sausage stuffing mixture, fill it full.

To cook on the grill: Make a hot fire on one side for indirect cooking. Cook of the heat, with the lid on, for about 10 minutes, depending on the size of the backstrap, this will be medium rare to medium. Do not overcook!

To cook in the oven: Preheat to 300 Degrees. Cook in a roasting pan about 25-28 minutes for medium rare to medium. At the end you can carefully broil to brown stuffing, if not brown enough for you. Do not overcook!