Texas Parks & Wildlife Magazine   


 Sonja Sommerfeld | TPWD

Venison Backstrap Stuffed with Pecan and Cranberry

Courtesy of chef Jess Pryles • As featured in her book Hardcore Carnivore. • Serves 4


  • ¾ cup pecans
  • ½ cup dried cranberries
  • 5 thyme sprigs
  • 2 shallots
  • 3 Tbsp dried breadcrumbs
  • ¼ tsp ground nutmeg
  • ¼ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 ¼ ounces butter, melted
  • 2 pounds of venison backstrap
  • Olive oil
  • Instructions:

    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.


    (Almost) Everything Whitetail

    In the Wild: Focus On the Eyes

    In The Wild: Leave Fawns Alone

    In the Wild: What the Rut?!

    Before the Hunt: The Epicenter of Deer Research

    Before the Hunt: Stay Safe in Deer Camp

    Before the Hunt: Learn Before You Leave

    Before the Hunt: The Ten Commandments of Firearm Safety

    The Hunt: Becoming a Deer Hunter

    The Hunt: Public Hunting

    The Hunt: Become a Legend

    The Harvest: A Life-like Vision

    The Harvest: Wall-to-Wall Antlers

    The Harvest: Ancient Rock Stars?

    The Harvest: Hunters for the Hungry

    The Feast: How to Butterfly and Truss a Loin

    The Feast: Oh-So-Spicy Venison Ribs

    The Feast: Venison Loin

    The Feast: Venison Sourdough Toast

    The Feast: Cooking Tips from Tim Love

    The Stories: A Fever for Fiction

    back to top ^

    » Like this story? If you enjoy reading articles like this, subscribe to Texas Parks & Wildlife magazine.


    Texas Parks & Wildlife Magazine 
    Sign up for email updates
    Sign up for email updates