Planked Venison Steak gets a smoky flavor by cooking on the grill. We’ve enjoyed this with bison, bear, and pronghorn meat, among others.
Parmesan Stuffed Venison Backstrap
The key to Parmesan Stuffed Venison Backstrap is to not overcook the tender cut of meat. The plank will help by keeping in the moisture, but always use a meat thermometer.
The backstrap is marinated in Caesar dressing overnight. The next day, it is wrapped in a flavorful combination of Parmesan cheese, spices, and layered with spinach.
If you do not have enough backstrap to feed your crowd, this makes a nice appetizer and is a great introduction to plank cooked wild game.
This recipe is from Tiffany’s book Plank It! Wrap It!. To buy this book, and many more, visit here.
3 to 4 pounds (1 1/2kg) venison backstrap
3/4 cup Caesar salad dressing
2 tablespoons minced onions
2 tablespoons chopped parsley
2 cloves garlic, minced
1 cup plain bread crumbs
3/4 cup Parmesan cheese
2 teaspoons dry mustard
2 eggs, beaten
2 tablespoons white wine or water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup spinach
1 soaked cooking plank
Butterfly the backstrap and pound between 2 pieces of waxed paper until 3/4-inch (2cm) thick.
Marinate in the Caesar salad dressing overnight.
Prepare a grill or oven for 375 degrees F (191 degrees C).
Prior to cooking, let the marinated venison sit at room temperature for 30 minutes. Remove the backstrap from the marinade and place on a prepared plank or ovenproof baking dish.
Mix all the remaining ingredients, except the spinach. Spread the Parmesan mixture evenly over the backstrap. Lay the spinach over the Parmesan mixture and fold over at least one time. Coat the venison with the remaining Caesar dressing.
Grill or bake for 20 to 25 minutes or until the internal temperature reaches 165 degrees F (74 degrees C). Let sit at least 5 minutes before slicing.