Rolled and Stuffed Backstrap
Ingredients
For the Venison: 450g venison back strap 110g prosciutto, cubed 110g fresh spinach leaves 110g blue cheese or goat cheese 60g roasted pine nuts Salt Black pepper Carnivore Collective Peppersteak Seasoning 30ml (2tbsp) butter 15ml (1tbsp) olive oil Butchers twine For the sauce: 250ml red wine 250ml chicken stock 60ml (¼ cup) blackberry or blueberry jam 30ml (2tbsp) butter 1 shallot, finely chopped 1 garlic clove, crushed Pinch of salt Pinch of black pepper Pinch of cayenne pepper
Instructions
Step 1: Make the Sauce
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Melt butter in a small saucepan over medium heat.
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Saute shallot until soft, then add garlic for 1 min.
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Add stock and simmer until reduced by half.
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Stir in wine, salt, pepper, and cayenne; simmer 35 mins.
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Add jam and simmer until sauce thickens slightly.
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Strain, discard solids, and keep warm.
Step 2: Prepare Stuffing & Back strap
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Saute prosciutto cubes until crisp; set aside.
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Toast pine nuts in a 180°C oven until lightly browned; set aside.
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Cut back strap lengthwise into a flat piece (1cm thick). Pound lightly if needed.
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Layer prosciutto, pine nuts, cheese, and spinach over the meat.
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Roll tightly into a cylinder and tie with butcher's twine.
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Season with salt, pepper, steak seasoning, and olive oil.
Step 3: Cook Backstrap
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Heat skillet with butter over high heat.
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Sear back strap on all sides until dark crust forms, basting with pan juices.
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Transfer skillet to 180°C (rare).
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Rest meat for 10 minutes before slicing.
Step 4: Serve
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Slice back strap into 1cm thick pieces.
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Drizzle with warm berry sauce.
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Serve with green salad, steamed asparagus, potatoes, or crusty bread.