Cream Cheese Stuffed Venison Backstrap is an easy way to elevate wild game. It is a perfect summer meal that won't heat up the house, as it is cooked on the grill. Mild green chiles and cheese inside, BBQ char on the outside makes a wonderful flavor profile. Serve with simple stovetop fried potatoes for a delicious hunter's supper.
I am using a piece of elk loin that I harvested last fall. I typically hunt cow elk, because it is pretty easy to find a rancher who will allow me to harvest cow elk. The elk do a lot of damage to fences and haystacks, and I like the mild-flavored meat, so it is a win-win!
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Quick Look: Stuffed Venison backstrap
- ⏱️ Prep Time: 30 minutes
- 🔥 Cook Time: 30 minutes
- 🕒 Total Time: 60 minutes
- 🍴 Servings: 6
- 🍫 Calories: 518 kcal per serving
- 🍖 Variations: You can use Elk, Pronghorn Antelope, or Moose meat in this recipe.
- Serving Suggestions: Serve with skillet fried potatoes, tomato & cucumber salad, and easy white bread for a hearty dinner.
- ✅ Difficulty: Medium
Key Ingredients
- Venison Loin: You can use deer, elk, or antelope for this recipe.
- BBQ sauce: We like Sweet Baby Rays sauce, but you can use any kind you prefer.
- Cheddar: Sharp cheddar is the most flavorful. You may substitute other types of cheese such as Monterey Jack.
- Green Chiles: Canned chiles are super easy and work great, but if you can get fresh roasted green chiles, those will taste much better! Also, you can use jarred Green Chile sauce.
How to Make Cream Cheese Stuffed Venison Backstrap
- Step 1: Cut a 12-inch long section of a deer or elk backstrap (loin). Lay it on a clean surface. Using a sharp knife, slice lengthwise - but not cutting quite all the way through. You are wanting to butterfly the backstrap.
- Step 2: Next, make several more slits down the length of the backstrap - not quite all the way through. This will allow you to use a mallet to flatten the meat to approximately the same thickness.
- Step 3: Pound the meat flat with a meat mallet.
- Step 4: Preheat your grill to 400. Lay your venison backstrap on the grill just to sear one side quickly. This is optional, but I prefer my meat grilled on both sides, so I sear one side very quickly, then take the meat and lay it - grilled side up - onto a cutting board to stuff it.
- Step 5: Then, place cream cheese, green chile sauce, and cheddar into a bowl and stir together. Spread the filling down the middle of the backstrap, keeping in mind that you want to spread it on the seared side, leaving the raw side on the bottom. I don't spread it quite all the way to the ends. Sprinkle the meat & filling with seasoning.
- Step 6: Using kitchen twine, Roll it up and tie twine around it at 2 inch intervals, or however close you want it. Knot it tightly and place back on the grill. I tie the ends down tightly to keep the cream cheese filling inside as much as possible.
You can see where I made a few cuts too deep and the cream cheese filling is leaking out. You can also "pin" it together with toothpicks, which I have done several times and it works surprisingly well. You can use toothpicks for closing holes, or in place of kitchen twine.
Stick your meat thermometer carefully into the meat section of the backstrap. When it reads 140, remove the venison backstrap from the grill and let it rest for at least 5 minutes on a cutting board, covered with foil to hold in heat.
When you are ready to slice it, take a scissors and snip off the twine, or remove toothpicks, if you've used those instead. Use a very sharp knife to slice the backstrap into thick slices. Serve and enjoy!
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Cream Cheese stuffed venison backstrap
Ingredients
- 3 lbs venison backstrap elk or deer
- 1 cup cheddar cheese shredded
- 1 cup green chile sauce
- 4 oz cream cheese softened
- 6 Tablespoons bbq
Instructions
- Cut a slit in the venison backstrap (lengthwise), leaving it connected on one side. Open up the meat and cut several more slits in the thicker part of the meat to make it lie flat. Pound flat with a meat tenderizer mallet.
- Heat grill to 400, place flattened backstrap on grill just long enough to get a bit of a sear on one side. Do not flip meat!
- Mix cheddar, green Chile and cream cheese together. Place meat on flat surface, and spread the cheese mixture down the center pf the seared side of the meat.
- Roll meat into a log, and secure with kitchen twine at 1-inch intervals. Tie the ends tightly to keep filling inside.
- Place stuffed backstrap on grill, turning occasionally till all sides are browned. When a meat thermometer inserted into the meat reads 130, brush all side of backstrap with BBQ sauce and continue grilling until the internal temp reads 145. Remove from heat, let rest 5-10 minutes, and serve!
My husband's favorite way to eat venison! Absolutely delicious!