This stuffed venison backstrap recipe from Cabela’s will bring your cooking skills to a whole new level and blow your family away.
Cabela’s Cooking takes you to an outfitter who’s chef will introduce you to her venison backstrap recipe, and it is just about the best way you can serve up these choice cuts.
I did this recipe this week with the buck I got on the opening day of our rifle season. The tip to marinade the meat in milk overnight before is genius. It absolutely took away any hint of “gameyness,” and I served up this bacon-wrapped delight to my family, which promptly devoured it.
What I really like about this recipe is the flexibility. You could stuff it with cheddar instead of goat cheese, add peppers if you want to spice it up, and generally just customize it a bit. The biggest thing is not to overcook the backstraps. Back in the day I pretty much overcooked a lot of my game meats, but recently, I have discovered how much more tender your cuts will be if you don’t overcook and dry them out.
Best of luck filling those tags this fall, and don’t hesitate to try this great recipe once you get the deer from field to freezer.