Best 4 Apple Stuffed Venison Recipes

STUFFED VENISON BACKSTRAP RECIPE

Steps:

• Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
• To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
• Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
• Season with AP rub and stuff with cream cheese mixture.
• Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
• Place each backstrap on a wire cooling rack and set on the smoker.
• Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
• Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.

SPICED VENISON

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

APPLE-STUFFED VENISON

Steps:

• Set up a water smoker according to manufacturer's instructions.
• In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
• Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.

STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
• Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
• Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
• Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
• Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.