Jalapeño Cream Cheese Backstrap (Print-Friendly Format)
Venison backstrap rolled with creamy jalapeño filling creates a spicy, tender dish rich in wild flavors.
# Ingredients You’ll Need:
→ Stuffing
01 -
225 g cream cheese, softened
02 -
2–3 jalapeños, diced
03 -
2 cloves garlic, minced
→ Meat
04 -
900 g venison backstrap
→ Seasoning and Finishing
05 -
1 teaspoon salt
06 -
0.5 teaspoon ground black pepper
07 -
2 tablespoons olive oil
08 -
Fresh herbs, for garnish
# How to Make It:
01 -
Butterfly the venison backstrap, slicing carefully to create an even, flat surface while preserving overall thickness.
02 -
In a bowl, combine softened cream cheese, diced jalapeños, and minced garlic until smooth and thoroughly blended.
03 -
Spread the cream cheese mixture evenly across the inner surface of the backstrap.
04 -
Carefully roll the backstrap into a tight cylinder and secure at intervals with kitchen twine.
05 -
Evenly season the rolled backstrap with salt and ground black pepper.
06 -
Heat olive oil in a large ovenproof skillet over high heat. Sear the backstrap for 2–3 minutes on each side until well-browned.
07 -
Transfer the skillet to a preheated oven at 190°C and roast for 15–20 minutes, or until an internal temperature of 57°C for medium-rare is reached.
08 -
Allow the backstrap to rest for 10 minutes. Remove the twine, slice, and serve garnished with fresh herbs.
# Extra Tips:
01 -
For milder heat, remove seeds from jalapeños before dicing.
02 -
Ensure the venison is at room temperature before cooking to promote even roasting.
03 -
A meat thermometer is recommended to monitor internal doneness.