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Jalapeno Cream Cheese Stuffed Venison Backstrap Delight

Jalapeno Cream Cheese Stuffed
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This Jalapeno Cream Cheese Stuffed Venison Backstrap Recipe combines the rich flavors of tender venison with a creamy, spicy filling. It’s a game-changer for outdoor cooking and impressing guests at the dinner table.

Ingredients

Scale
  • Venison Backstrap
  • 8 oz of Cream Cheese
  • 1 cup of finely diced Jalapenos
  • 1 cup of shredded Cheddar Cheese
  • 2 cloves of minced Garlic
  • Olive Oil
  • Salt
  • Pepper
  • Additional spices (like paprika or cumin)

Instructions

  1. In a mixing bowl, combine 8 oz of cream cheese, 1 cup of finely diced jalapenos (remove seeds for less heat), 1 cup of shredded cheddar cheese, and 2 cloves of minced garlic. Mix until well combined and set aside.
  2. Take your venison backstrap and trim any silver skin or excess fat. Carefully slice the backstrap lengthwise, creating a pocket for the filling. Be sure not to cut all the way through.
  3. Generously spoon the jalapeno cream cheese mixture into the pocket of the backstrap. Use a toothpick or kitchen twine to secure the opening and prevent the filling from leaking during cooking.
  4. Rub the outside of the backstrap with olive oil, then sprinkle with salt, pepper, and any additional spices you prefer.
  5. Preheat your grill or oven. If grilling, cook over medium-high heat for about 10-15 minutes, turning occasionally, until the internal temperature reaches 130-135°F for medium-rare. If roasting, place in a preheated oven at 375°F for about 20-25 minutes.
  6. Once cooked, remove the backstrap from heat and let it rest for about 5-10 minutes. This allows the juices to redistribute. Slice into medallions and serve warm.

Notes

  • Adjust jalapeno quantity based on your heat preference.
  • Serve with your choice of sides.
  • Store leftovers in an airtight container in the fridge.

Nutrition

Find it online: https://quizsavor.com/jalapeno-cream-cheese-stuffed/

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