Description
Discover the art of cooking Venison Backstrap Pinwheels with our step-by-step guide. Elevate your culinary skills and impress with this delicious, savory delight!
Ingredients
- 12 u0022 portion of boneless venison backstrap (loin)
- Harvesting Nature’s Big Game Spice Blend
- Sliced sharp cheddar cheese
- Leftover wild game stuffing or your favourite bread stuffing
- 1 cup (240 ml) beef broth
Instructions
- Set your oven to a temperature of 350°F.
- Cut the venison loin into long, thin slices, approximately ½ inch thick. Cover with plastic wrap and flatten the slices with a rolling pin or meat mallet until they are about ¼ inch thick.
- Generously coat both sides of the pieces with Harvesting Nature’s Big Game Spice Blend.
- Lay out the cheese slices in a single layer, ensuring they match the width of the venison slices. Then, spread a ½ inch thick layer of stuffing on top.
- Carefully roll the venison slices without squeezing out the filling, and secure them with wooden skewers or butcher’s twine.
- Place the rolled venison in a baking dish, pour in 1 cup of beef broth, and cover with a lid or foil. Cook in the oven at 350°F for 30 minutes. Then remove the cover and continue baking for another 15-30 minutes or until the inside temperature reaches 135-140°F, as checked with a meat thermometer. Enjoy your meal!
Notes
- Flatten venison slices to ¼ inch for uniform cooking and prevent stuffing from escapingnPress spice blend firmly onto venison for better flavor absorptionnLet venison rest post-cooking to redistribute juices for more tenderness and flavor
