STUFFED VENISON BACKSTRAP

By Martin Auldist

Dec 1, 2024

Slice the cooked backstrap into 1-inch-thick slices and place on top of the mash.

LOCAVORE Rick Bichel

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This stuffed backstrap recipe turned out amazingly well. I’ve done a number of stuffed backstrap methods, but I was looking to incorporate a stuffing that I could blend with the rustic mash for ease of preparation; this worked very well.

INGREDIENTS

1 x large venison back strap (I used one from a fallow buck).

1 x brown onion

3 tablespoons olive oil

3 cups of mushrooms (works well with any type)

1 250g stick of cream cheese (at room temperature)

1/2 cup flat leaf parsley

1kg streaky bacon rashers

Barbeque Rub (I used SmokeyQ original BBQ rub)

Method

Heat the Weber or oven to 180 C.

Sauté the onion in the oil and add mushrooms after a few minutes over a medium heat.

Trim the venison backstrap of all silver skin and butterfly, season the inside of the cut with the BBQ rub.

Mix the chopped parsley with the cream cheese and then add the onions and mushroom, mixing well.

Create a 'sheet' of bacon laying the strips side by side, then position the backstrap in the middle.

Layer the cream cheese mix in the middle of the backstrap, leaving a few large tablespoons to the side for the mash.

Wrap the backstrap and filling in the bacon and place on a grilling rack.

Season liberally with the barbeque rub.

Place in the Weber raised up off the hot plate (I use two small metal bowls to keep it off the hotplate).

Cook until internal temperature is around 53-55 C; the bacon should be nice and crispy.

Rest for 10 minutes.

Rustic mash

Boil 5-6 Kennebec potatoes that have been quartered with the skin on until soft.

Drain water and add 2 tablespoons of butter, and the remaining cream cheese filling, and mash roughly. Don't over mash as you want to maintain some chunky bits.

Place a serving of the mash on a plate, slice the wrapped backstrap into 1-inch-thick slices and place on top of the mash. Enjoy with a nice pinot noir!