Give this Andouille Stuffed Venison Backstrap recipe a try, and you’ll thank us later.
We are not the only ones who love to eat venison backstrap and andouille, so why would we ever eat them separately? This recipe is a treat for all the venison and andouille lovers as it is a great combination of both. Try this recipe to please your taste buds with two favorites.
This is a very easy-to-prepare recipe; you can find most of the ingredients in your fridge. However, it needs 2-3 hours for cooking, but it’s worth it!
Andouille Stuffed Venison Backstrap
- 1 venison backstrap, whole
- 1 1/2 lbs. fresh andouille
- 2 large onions
- 2 bell peppers
- 6-8 cloves garlic
- 1/2 bundle onion tops
- 2-3 tablespoons olive oil
- Tony Chacheres seasoning
- Tabassco Sauce
- Take the backstrap and make a hole thru the center lengthways.
- Stuff all the andouille sausage inside.
- Season the outside with Tabasco and Tony’s.
- Heat the oil in a large cast iron or regular skillet.
- Add the backstrap and brown evenly on all sides, allowing it to just barely stick to the pot. After you get it browned, remove it from pot.
- Add onions, garlic, bell peppers and the onion tops, (all chopped up fine) and sauté until limp and transparent. You can add more of the seasonings if you wish.
- Put the backstrap back into the pot with the other items and add enough water or beef stock to reach about halfway up the side of the backstrap, then bring it to a slight boil.
- Remove from heat, and place whole pot into a 325 F oven. Let this cook for about 2 to 2-1/2 hrs or until it starts falling apart.
- Remove and let the backstrap cool for a few minutes, then cut into slices and serve.