Stuffed Archives - Wife Of A Hunter

Stuffed Axis Backstrap

Sophie May — Wed, 16 Mar 2022 01:38:59 +0000

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

Delicious Axis deer backstrap stuffed with a tasty cream cheese filling.

Course Main Course

Cuisine American

Keyword Axis Deer, Backstrap, Stuffed, Venison

Servings Backstrap

Author Sophie May

Ingredients

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

Filling

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

Instructions

Backstrap

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.

Filling

Mix all ingredient together.

Butter

Mix all ingredients together.

Cook

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!

Notes

*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.

The post Stuffed Axis Backstrap appeared first on Wife Of A Hunter.

Stuffed Venison Italian Sausage

Sophie May — Thu, 27 Jan 2022 01:40:16 +0000

This is my Stuffed Venison Italian Sausage Sandwiches I made immediately after making some linked sausage and it is delicious!

This is a very simple recipe that depends on you already having the Venison Italian Sausage Links made. After they are made, and brought up to temperature, they are a piece of cake! I cut the links down the side so they would lay down flat in the pan, but if your sausages are long enough to stay flat you can cut them down the middle. I used burrata cheese to fill them, but you can use whatever cheese you want (the burrata is delicious though).

After filling them you basically just top with marinara sauce and mozzarella cheese and throw it in the oven! Toast your bread if you want and then throw your wieners on the top and you have yourself a delicious sammich! Enjoy!

Stuffed Venison Italian Sausage

Delicious way to fill some Italian sausages!

Course Main Course

Cuisine American, Italian

Keyword Italian Sausage, Sausage, Stuffed

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sophie May

Ingredients

5 Cased Venison Italian Sausage Links or enough to fill a pan
8 oz burrata cheese
15 oz marinara sauce your favorite sauce
8 oz shredded mozzarella cheese I used thick cut
5 bollilos any sub bread will work
garlic butter* enough to spread on both sides of the bun

Instructions

Preheat oven to 400°F.
Coat bottom of pan with marinara sauce.
Cut sausages down the side, so they lay flat, and fill with burrata cheese.
Cover sausages with marinara and ~ 8oz of shredded mozzarella cheese.
Cook in the oven for ~20 minutes or until desired melty/browness of cheese.
Cut sub bread in half like a hotdog bun leaving edges in tact.
Heat a skillet to medium-high.
Spread garlic butter on the inside of both sides.
Lay butter side down on skillet and toast until desired crispiness.
Fill bread with meat, cheese, and saucy goodness.
ENJOY!

Notes

*I combined unsalted butter, salt, pepper, garlic, and parsley until I liked how it looked.

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Creamed Spinach and Crab Stuffed Redfish

Sophie May — Wed, 14 Jul 2021 03:05:28 +0000

This Creamed Spinach and Crab Stuffed Redfish is so freaking good!

Growing up in Katy, Texas, there used to be a Boston Market off Fry Road. My family went to it often because, besides the food being the bomb diggity, it was in front of the closest Target and on the way to the closest Sam’s and Home Depot. My love for their rotisserie chicken, squash casserole, and creamed spinach runs deep. When it went out of business and a lovely golden arched Mickey D’s went in, I was heartbroken. The closest one was in the heart of downtown Houston, and if any of my followers know the trek from Katy to downtown Houston, it is not a fun one… especially in rush hour traffic. This meant that my chunky prepubescent teen self was denied her love of Boston Market.

*Fast forward to college Sophie who learned that being in the kitchen was a major stress reliever for her* I was craving Boston Market and there were none even remotely close to Auburn. This led me down a rabbit hole of trying to find copycat recipes worth making. Low and behold I found the holy grail of Boston Market creamed spinach recipes. This recipe is *chef’s kiss* so dang good.

I have been looking for ways to incorporate this creamed spinach into my own wild game recipes. Wanting fish this past weekend, like I always do, it was destined to happen. The creamed spinach had to be made. But what could I do to spice it up you ask? Crab. Have you ever been to a seafood restaurant and ordered a spinach and artichoke dip with crab in it? This is exactly like that but better.

I folded crab into the Boston Market creamed spinach recipe and stuffed seasoned red fish with it. It was absolutely incredible. Just thinking about it is making me drool. I hope y’all enjoy this dish as much as my family did!

Creamed Spinach and Crab Stuffed Redfish

Perfect for an every day dinner or fancy meal!

Course Main Course

Cuisine American, Seafood

Keyword American, Fish, Seafood, Spinach

Prep Time 40

Cook Time 22

Total Time 1 2

Servings people

Author Sophie May

Ingredients

2 redfish fillets skinless, cut in half vertically*
creamed spinach
1/2 lb crab meat cooked; whatever crab is your favorite
salt and pepper to taste
1/2 C panko
4 T Cajun seasoning
grated parmesan to sprinkle tops of fish with
toothpicks to hold your fish closed while cooking

Instructions

Preheat oven to 350°F.
Line a cookie sheet with aluminum foil and grease it (I used Pam).
Fold crab meat into your creamed spinach.
Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
Season all sides of your fish with salt and pepper to taste. (Pro tip: a pinch of Cajun seasoning in addition to the salt and pepper is delicious for an added kick)
Stuff each of the fillets with a large helping of the crab creamed spinach mixture. If they are overflowing, that is okay. Use toothpicks to hold them shut. If there is extra creamed spinach serve it with the fish for an added side. It is freaking delicious.
In a separate small dish combine the panko and cajun seasoning.
Generously sprinkle the tops of the toothpick secured fish with the panko seasoning mixture.
Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
Cook for ~20 min or until done.
Switch the heat to hi broil and carefully watch for ~2 min or until the panko becomes a golden brown.
Enjoy!

Notes

*With the fish horizontal to you, cut straight down in the middle (perpendicular to you) in order to create two chunky filets.

The post Creamed Spinach and Crab Stuffed Redfish appeared first on Wife Of A Hunter.

Mexican Gator Stuffed Peppers

Sophie May — Wed, 16 Jun 2021 18:27:21 +0000

One of my favorite meals in college was Costco stuffed bell peppers. They were easy, “healthy”, and would give me plenty of leftovers (which is a necessity as a poor college student). After a long day of classes and soccer practice nothing really beats being able to just throw something in the oven and having a meal that feels homemade.

Stuffed bell peppers are an easy and tasty meal even when you aren’t just heating them up from Costco. There are so many variations and ways to make stuffed peppers, you really can’t go wrong. With ground gator on hand and me wanting an easy meal, I decided to come up with my own stuffed bell peppers recipe!

I decided I wanted a Mexican version of stuffed bell peppers, so I threw in some enchilada seasoning. The great thing about this recipe is you might already have most of the ingredients in your pantry. I am so happy with how this recipe turned out. My husband isn’t normally a big fan of the stuffed bell peppers, but he ended up eating two! I hope y’all enjoy this as much as my family did.

Mexican Gator Stuffed Peppers

Stuffed peppers but better! Use your gator in every way imaginable!

Course Main Course

Cuisine American, Mexican

Keyword American, Gator, Peppers

Prep Time 30

Cook Time 15

Total Time 45

Servings peppers

Author Sophie May

Ingredients

6 bell peppers any color, cut in half top to bottom stem removed
2 lbs ground gator 80/20 gator pork fat mix
1 small onion finely chopped
2 cloves garlic minced
16 oz mild chunky salsa or desired heat
15 oz black beans drained and rinsed
15 oz corn drained
4 oz jalapeno peppers (canned) diced and drained
4 oz green chilis (canned) diced and drained
1.5 oz enchilada seasoning
12 oz favorite cheese I used a spicy cheese
olive oil enough to lightly coat bottom of the pan

Toppings

fresh jalapenos
avocado
sour cream
cilantro
cheese

Instructions

Preheat oven to 350°F.
In an ungreased large casserole dish place pepper halves in the oven and cook until softened (~20 minutes).
Over high heat, heat a large frying pan with olive oil drizzled in the bottom.
Once hot add onions and garlic and cook until browned.
Once browned add: meat, salsa, beans, corn, jalapenos, green chilis, and enchilada seasoning.
Once meat is fully cooked (~8-10 minutes) add in four ounces of cheese and combine.
Once peppers are done, fill them with meat mixture. There is a lot of mixture so if they overflow in the casserole dish that is fine.
Top with remaining cheese and cook for 15 minutes or until cheese is melty and slightly browned.
Top with your favorite taco toppings and ENJOY!!

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