Sonja Sommerfeld | TPWD
Venison Backstrap Stuffed with Pecan and Cranberry
Courtesy of chef Jess Pryles • As featured in her book Hardcore Carnivore. • Serves 4
1. Pan roast the pecans in a skillet without any oil. Make sure not to burn them by tossing them regularly. Remove from heat and chop the nuts. Add the chopped cranberries, thyme (removing the stalks), shallots, breadcrumbs, nutmeg, salt and pepper. Stir together with melted butter.
2. Butterfly the backstrap so it’s flat and even. Place the pecan and cranberry stuffing mixture in a log lengthwise down the middle. Pull the backstrap back together to encircle the stuffing and truss the meat by securing it with butcher’s twine.
3. Salt and brush olive oil on the outside.
4. Outdoors, grill with indirect heat for 10 minutes (or internal temperature of 130 degrees).
5. For indoor cooking, sear the outside of the backstrap on all sides in a super-hot skillet, about 2 minutes per side. Then, place the oven-proof skillet in a preheated oven at 350 degrees for 4-6 minutes for perfect rare to medium-rare.
6. Rest the meat on a cool plate covered loosely with aluminum foil for 8-10 minutes before slicing into it.
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