My husband got a lot of deer this season, so I’m always on the lookout for a new venison recipe. I found this one on Youtube and it was a perfect addition to my crockpot cooking repertoire. This is bacon-wrapped venison tenderloin stuffed with cream cheese, goat cheese and breadcrumbs combined with the perfect addtion of spices. I could not wait to get going on this so I set my venison backstrap out to thaw and then marinated my deer backstrap overnight.
- 3-4 cups of milk
- 1 Venison Backstrap
- 3-4 cups soy sauce
- 2-3 tsp all-purpose seasoning (Montreal is good)
- 1 tbsp Worcestershire Sauce
- 1/4 cup Brown Sugar
- 1 block of commercial cream cheese
- 1/2 cup Goat Cheese
- 1/2 cup Panko Bread Crumbs
- 4 chopped green onions
- 2 chopped cloves of fresh garlic
- 1 Bottle Of Red Wine
- 6 Cups Beef Broth
- 1 can chopped tomatoes
- 1 cup crumbled bacon
- 1 large sauteed Red Onion
- 1/2 cup butter and 1/2 cup flour mixed
Marinate your backstrap overnight (24 hours)
Marinate the backstrap deer meat in Soy Sauce, Brown Sugar, and Worcestershire Sauce overnight (24 hours)
Make a slit down the middle of your venison and add stuffing/ filling cheese mixture
Now roll up your backstrap and securing the stuffing inside by wrapping it fully in bacon.
Sear 4 minutes on each side backstrap rolls and put the whole griddle pan in the oven for 20 minutes .
Then pour a bottle of red wine and 6 cups of beef broth into a cast-iron skillet and let reduce for 30 minutes, then add your can of tomatoes, crumbled bacon, and butter and flour mixture and cook down.
Then you just take your backstrap out of the oven and plate it up! I hope you guys try this we love it in Central Texas!
Stuffed Bacon Wrapped Venison Backstrap Recipe