Stuffed Venison Steak Recipes

STUFFED VENISON BACKSTRAP RECIPE

Steps:

• Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
• To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
• Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
• Season with AP rub and stuff with cream cheese mixture.
• Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
• Place each backstrap on a wire cooling rack and set on the smoker.
• Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
• Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

STUFFED VENISON STEAK

Steps:

• 1. Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
• 2. Salt the meat and cut into 2 inch by 4 inch pieces.
• 3. Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
• 4. Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
• 5. NOTE: My experience with venison is you cook it slowly. I think at 375 it would be a dried up mess. My advise is cook for 2 hours at 300 degrees as the meat is already partly cooked with the browing phase of the recipe. The long slow cooking really brings out the flavor while making it tender. I have a simular recipe that I do on 300 degrees

STUFFED VENISON CHOPS OR STEAKS

Steps:

• Place milk in a gallon ziplock bag.
• Place All seasoning in the bag.
• Shake until seasoning starts to mix.
• Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
• Refrigerate at least 4 hours or overnight.
• Drain in colander. Reserve the milk marinate.
• Add olive oil if using Hormel cooked bacon pieces and bits.
• Do not use olive oil if using bacon slices.
• In large deep frying pan add the bacon of your choice with or without oil.
• Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
• With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
• Place in a bowl.
• Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• Stuff each chop or steak with bacon and green pepper.
• Close with one or two toothpicks stabbed at an angle.
• Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
• Place on a platter in the oven on warm.
• Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
• Add salt and pepper if desired.
• Serve the gravy over the chops or steaks with hot buttered biscuits.

BAKED VENISON STEAK

Steps:

• Layer Venison steak in 9X13 Baking dish with onions and mushrooms on top. Prepare Brown gravy with water as instructed on packet. Pour gravy over venison, mushrooms, and onions. Bake on 350 for 90 minutes or until venison is brown and tender.