Discover a delectable dish perfect for any occasion: the Stuffed Venison Backstrap. Utilizing either deer or elk meat, this recipe features a marinade that enhances flavor and tenderness. Elevate your culinary creations with premium gourmet spices.

Prep Time: 2 hours, Cook Time: 25 minutes, Servings: 5

Stuffed Pesto & Cheese Venison Backstrap Ingredients

Venison Backstrap Marinade:

• Juice of 1 lemon
• ½ cup soy sauce
• ¼ cup red wine
• 3 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 1 clove minced garlic
• Pepper to taste

Cheesy Pesto Bread Stuffing:

• ½ cup bread crumbs
• ½ cup olive oil
• ½ cup chopped basil
• 2 cloves minced garlic
• ½ cup pesto
• 1 cup mozzarella cheese

Directions to Prepare the Stuffed Venison Backstrap

1. Roll cut the loin to ½ inch thickness.
2. Combine marinade ingredients in a large Ziploc freezer bag and add the loin.
3. Marinate for 6-8 hours.
4. Mix all stuffing ingredients 30 minutes before use.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Remove the loin from the marinade, lay it flat, and evenly distribute the stuffing.
7. Roll the loin and secure it with twine.
8. Generously apply olive oil to the loin and season with all-purpose seasoning.
9. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
10. Brown the loin on all sides, approximately 10 minutes.
11. Transfer the loin to the oven and cook for 10-20 minutes, depending on the desired doneness.
12. Garnish with chopped basil and lemon.

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