Stuffed Axis Backstrap
Delicious Axis deer backstrap stuffed with a tasty cream cheese filling.
Servings: 1 Backstrap
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.