Simple and delicious caprese stuffed venison backstrap
Venison Backstrap is one of the most desired cuts from a deer and therefore people like to keep it simple when cooking it. While I agree, I don’t think you should be scared to do something a little different! This Caprese stuffed venison backstrap will blow your mind.
Stuffing wild game is one of my favorite ways to prepare it, as it adds so much extra flavor. I have done many delicious combinations but I think this was my favorite yet. Cole and I devoured the entire thing so fast!!!!
It starts with a simple balsamic marinade to infuse even more flavor into the meat. Then it is filled with fresh mozzarella, basil and sun dried tomatoes. Who doesn’t love that trio of flavors!
There is something so beautiful about taking few quality ingredients and putting them together to make something incredible. I used backstrap for this recipe because it is much quicker than cooking a roast and is extremely tender. If you have already eaten all of the backstrap in your freezer (I don’t blame you) then you can absolutely still make this recipe with any cut of roast you have.
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Tips for cooking a perfect stuffed venison backstrap
- Give yourself a minimum of 2 hours to marinade the meat. The longer the marinading process, the more flavorful and tender the meat will be. This can even be done the night before for the most flavor.
- Use quality ingredients. When you have a recipe with few, simple ingredients, the quality of those ingredients makes a big difference in taste!
- Do not over cook it! The easiest way to make your venison not enjoyable is to over cook it. It is not like cooking beef. You want your venison cooked to a maximum of 130F (medium rare). Having a instant read thermometer is the best thing you can do to dial in your cooking. This is our favorite one. We have four because I will never cook meat without one! https://amzn.to/42Wc0d0
Caprese Stuffed Venison Backstrap Ingredients
Venison Backstrap- This can be deer, moose, elk, goat or whatever wild game you have in your freezer. As I mentioned above, you can absolutely use a roast for this recipe but just know that the cook time will be a bit longer.
Olive oil- You can use whichever kind of oil you have on hand but with this flavor combination, I highly recommend using a good quality olive oil.
Balsamic Vinegar- This is a classic component of that caprese flavor. It is used in the marinade to add a great depth of flavor and acidity. Investing in high quality balsamic vinegar will change your life!
Dijon Mustard- There is just a hint of Dijon added to the marinade for a little kick.
Maple syrup- I like to combat the acidity from the vinegar with a touch of sweetness. You can use maple syrup or honey.
Garlic- As always, fresh is best when it comes to garlic! Mince it yourself and you will get so much more flavor.
Mozzarella Cheese- Make sure you are using fresh, soft mozzarella. The kind that comes round. Not a firm block of mozzarella that you would grate for pizza.
Basil- There is a ton of fresh basil stuffed into the venison backstrap.
Sundried tomatoes- Use whichever sun dried tomatoes are your favorite. I like to get the ones that are marinated in olive oil and herbs.
The steps
1.Start by whisking together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic and salt + pepper in a small bowl to make the marinade.
2. Slice the backstrap length wise, leaving it still attached on one side. Place it in a roasting dish then pour the marinade over the meat, making sure it all gets coated.
3. Cover the meat with plastic wrap and place in the fridge to marinade for minimum 2 hours or up 24 hours.
4. When you are ready to cook, preheat the oven to 415F.
5. Open the marinaded backstrap and place a generous layer of mozzarella across the meat. Add the basil and sun dried tomatoes on top of the cheese, then fold the meat over top and use tooth picks to keep it closed.
6. Bake the Venison Backstrap for 5 minutes, then reduce the temperature to 375F and continue to cook for 10-15 minutes or until the internal temperature reaches 120F for rare or 130F for medium rare. Keep an eye on it. If you are using a smaller deer backstrap is will cook faster. Mine took about 15 minute for a moose backstrap.
7. Remove from the oven and allow the meat to rest for 5-10 minutes before slicing.
8. Slice thin and spoon some of the sauce from the pan over top. ENJOY!
If you try this recipe comment below what you think!
Balsamic marinated venison backstrap, stuffed with fresh mozzarella, basil and sun dried tomatoes. 1. Start by whisking together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic and salt + pepper in a small bowl to make the marinade. 2. Slice the backstrap length wise, leaving it still attached on one side. Place it in a roasting dish then pour the marinade over the meat, making sure it all gets coated. 3. Cover the meat with plastic wrap and place in the fridge to marinade for minimum 2 hours or up 24 hours. 4. When you are ready to cook, preheat the oven to 415F. 5. Open the marinaded backstrap and place a generous layer of mozzarella across the meat. Add the basil and sun dried tomatoes on top of the cheese, then fold the meat over top and use tooth picks to keep it closed. 6. Bake the Venison Backstrap for 5 minutes, then reduce the temperature to 375F and continue to cook for 10-15 minutes or until the internal temperature reaches 120F for rare or 130F for medium rare. Keep an eye on it. If you are using a smaller deer backstrap is will cook faster. Mine took about 15 minute for a moose backstrap. 7. Remove from the oven and allow the meat to rest for 5-10 minutes before slicing. 8. Slice thin and spoon some of the sauce from the pan over top. ENJOY! * Do not overcook the meat! The easiest way to destroy venison is by over cooking it. Instant read thermometers are a must. We have 4 and this is our absolute favorite one. The Best Thermometer 
Caprese Stuffed Venison Backstrap
Ingredients
Instructions
Notes
Looking for more ways to use wild game backstrap? Try these delicious Shawarma Bowls! https://cmbarndominium.com/insanely-good-venison-shawarma-bowls/
