Cheese Stuffed Venison Backstrap

Fill with the blue cheese mixture roll into a. Stuff each half of jalapeño with cream cheese and place a slice of marinated backstrap on top of the cream cheese.

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Stuffed Venison Backstrap Recipe Ingredients.

Cheese stuffed venison backstrap. The backstrap gets rolled then heads to the Traeger grill to cook until the center reaches 140 degrees. This recipe combines the two by butterflying a section of backstrap topping it with a mixture of cream cheese chopped spinach chopped artichoke hearts and shredded parmesan cheese. Venison Backstrap stuffed and wrapped in bacon then grilled on Traeger For more barbecue and grilling recipes visit.

Rotate and continue to cook on all sides until the entire tenderloin is browned about 15 minutes total. Place the stuffed tenderloin in the skillet and cook for about 5 minutes until browned on one side. Butterfly or cut your venison backstrap open to allow enough room to stuff with 1 cup of feta cheese roughly 1 deep cut.

½ coarse ground black pepper. Stuff the tenderloin with the minced garlic first then add the feta cheese. 6 cups beef stock.

Combine softened butter blue cheese shallot chives garlic and thyme. Cover the entire tenderloin with salt and pepper and the Traeger Realtree Big Game Rub then wrap it all in bacon. Preheat oven to 350 degrees.

1 onion diced any color will do 3 tablespoons olive oil. Heat a skillet over medium heat and melt 2 tablespoons butter. Venison on the fire can be a little dry thats why we are stuffing it with a cream cheese filling and wrapping it in a bacon hugWhat you need1 pack bacon1.

Remove all silver skin from loin and butterfly lengthwise and then season the inside with salt and pepper. Remove tops from jalapeños slice in half and remove seeds and ribs. Remove the skillet from the heat and loosely cover with tinfoil.

Slice the stuffed backstrap across the grain. Before cooking slice your backstrap into thin strips and place in your favorite marinade for 2-8 hours.

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