Recipe Origin America
Rating
No Reviews
Servings 6
Preparation
Cook 25 min 00:25
Ready in 25 min 00:25
Difficulty Challenging
Cooking Method Grill
Ingredients Wild game
Equipment Grill
Recipe Type Dinner Main Dish
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Parmesan Stuffed Venison Backstrap Parmesan Stuffed Venison Backstrap a

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.

Ingredients

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

Equipment

1 soaked cooking plank

Recipe Directions

  1. Butterfly the backstrap and pound between 2 pieces of waxed paper until 3/4-inch (2cm) thick.

  2. Marinate in the Caesar salad dressing overnight. 

  3. Prepare a grill or oven for 375 degrees F (191 degrees C).

  4. 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. 

  5. 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. 

  6. 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.

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Recipe Origin America
Rating
No Reviews
Servings 6
Preparation
Cook 25 min 00:25
Ready in 25 min 00:25
Difficulty Challenging
Cooking Method Grill
Ingredients Wild game
Equipment Grill
Recipe Type Dinner Main Dish
Share: