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, and spices, then 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.

Parmesan Stuffed Venison Backstrap Recipe

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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. 
Preparation 1 day
Cook 25 minutes
Ready in 1 day 25 minutes
Servings 6 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

  • 4 pounds 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

Equipment

  • 1 soaked cooking plank

Directions

  • 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 it 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.

Nutritional Information

Sodium: 1083mgCalcium: 227mgVitamin C: 4mgVitamin A: 769IUSugar: 2gFiber: 1gPotassium: 1073mgCholesterol: 241mgCalories: 648kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 11gSaturated Fat: 7gFat: 27gProtein: 79gCarbohydrates: 16gIron: 10mg

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Tiffany Haugen

About Tiffany Haugen

Tiffany Haugen has lived a semi-subsistence lifestyle for nearly 30 years. From the wild Arctic of Alaska to the jungles of Sumatra, Indonesia to her current home in the Pacific Northwest, hunting and fishing are what put Tiffany’s meals on the table.

Learn more about Tiffany Haugen
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