Stuffed Axis Backstrap

I’ve been wanting to make a Stuffed Axis Backstrap for a while, or any stuffed backstrap really, and it turned out great!

I wanted to make a Stuffed Backstrap that didn’t require the use of bacon. No wrapping a perfectly fine backstrap in like thirty pieces of bacon. To me that kind of takes away from the wild game of it. Don’t get me wrong, I’ll probably end up making one like that in the future, but for now I wanted to keep it entirely wild game.

This is a pretty easy recipe that, for equipment, only really requires cast iron, an oven, and some kitchen twine. You basically clean your backstrap, if you haven’t already, and butterfly it down the middle, and tenderize it.

You then fill it with a tasty cream cheese mixture, roll it back up, tie it with twine, baste it with butter, and sear that bad boy in a cast iron! I finish it off in an oven to get to medium/medium rare, but if you like your meat still mooing, or grunting, you can eat it after searing it.

Also, you can take plenty of liberties with this recipe. If you’d rather it wrapped in bacon and slathered in BBQ sauce, go for it! If you rather brown the onions in the filling or remove them all together, the world is your oyster. Just ENJOY your harvest and the meal you provide for yourself and your family.   

Stuffed Axis Backstrap
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5 from 1 vote

Stuffed Axis Backstrap

Delicious Axis deer backstrap stuffed with a tasty cream cheese filling.
Course: Main Course
Cuisine: American
Keyword: Axis Deer, Backstrap, Stuffed, Venison
Servings: 1 Backstrap
Author: Sophie May


  • 1 backstrap cleaned of silverskin
  • EVOO enough to sear in cast iron


  • 16 oz cream cheese I used light
  • 10 oz frozen spinach thawed and wrung out
  • 1/4-1/2 C onion finely chopped
  • 1.5 T garlic minced
  • salt to taste
  • pepper to taste

Butter Basting

  • 1 stick salted butter very softened
  • garlic powder pinch
  • 2.5 tsp fresh chives chopped



  • Take your cleaned backstrap and butterfly it down the middle length wise.
  • Cover it with plastic wrap and tenderize it on both sides to ~1/2 inch.
  • Season liberally with salt and pepper and let rest while you make your filling and butter.


  • Mix all ingredient together.


  • Mix all ingredients together.


  • Preheat oven to 375°F.
  • Spread a thin layer of your cream cheese mixture down the middle of your backstrap.
  • Roll your backstrap up lengthwise and secure with twine.
  • Heat a cast iron pan on high heat with EVOO in it.
  • When it gets ripping hot, sear each side of your backstrap. Sear until you get a nice crust on each side (~30 seconds-1 minute per side depending on how hot your pan is).
  • Brush it all with your butter mixture and place on a cookie sheet.*
  • Finish in your oven for ~10 minutes or until done.
  • ENJOY!


*Once you have finished cooking your meat, use the leftover butter and drippings to cook your favorite vegetables in, and bake till done. I liked using shredded brussels sprouts.

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