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Backstrap stuffing recommendations

3,095 Views | 43 Replies | Last: 4 mo ago by Ag 11
tandy miller
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I have an axis backstrap I'm gonna butterfly and stuff. Normally do cream cheese and jalapeño wrapped in bacon, but wouldn't mind trying something different.

I'm thinking about using this prlckly pear chili pequin jam as a glaze. Will wrap in bacon also. Mainly looking for something different for the middle
FJB
HumbleAg04
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Working hard to ruin some of the best red meat in the world.
tandy miller
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HumbleAg04 said:

Working hard to ruin some of the best red meat in the world.


I guess I should fry it?
FJB
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dmperch
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Pretty much what you do but we stuff with cream cheese, onions, and peppers and then wrap in bacon, season, and drizzle with honey at the end. Other times we'll just deep fry the backstrap by itself, following to see what other people do too
tmaggies
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Why not just cook it like a steak medium rare?
tandy miller
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jayelbee said:



Anything you stuff it with is going to be raw if you cook the meat to 125-130.


I'm not going to stuff more meat in (twss)
FJB
Aggieangler93
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I like to sear it in a pan with some olive oil, garlic, salt, pepper and eat it medium ish. Tenderloin is the only thing I prefer off a deer more than backstrap done this way. I will also chicken fry backstrap. Being as it is the most tender and least gamey part of a deer to me, I wouldn't think of stuffing it with anything.
tandy miller
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tmaggies said:

Why not just cook it like a steak medium rare?
I do that also. Ive got 3.5 deer worth of backstrap processed into cutlets and steaks. I want to try something different. I butterfly and do pork loins like this frequently, and beef loin on occasion. They always turn out good.
FJB
hammerhead
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HumbleAg04 said:

Working hard to ruin some of the best red meat in the world.
Jeez..no kidding, just grill it medium rare..WTH are you thinking?
hammerhead
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hammerhead said:

HumbleAg04 said:

Working hard to ruin some of the best red meat in the world.
Jeez..no kidding, just grill it medium rare..WTH are you thinking?
You just cannot coach that kind of hustle
tandy miller
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hammerhead said:

HumbleAg04 said:

Working hard to ruin some of the best red meat in the world.
.WTH are you thinking?


I'm thinking some kind of cheese, peppers, maybe some onion. Just not sure what cheese/pepper combo I want to use.

FJB
SteveBott
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Maybe look at a Beef Wellington recipe
SteveBott
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First recipe on the Google machine

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280
A.G.S.
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Do you have a smoker?

If so, you can brine it and smoke it.

I do that fairly regularly with venison hindquarters, but my coworker did it with a backstrap as well and it turned out amazing.
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HumbleAg04
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Smoke to internal at 100 and then sear the **** out of it.

Wellington is a good idea also.

Cut into 2" steaks and save for special occasions. Ship to me email username at gmail…

Look up some Elk recipes and follow suit.

As far as my first post yeah joking, I've enjoyed some phenomenal chicken fried backstrap but I'd never do that to Elk or Axis.

tandy miller
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If I wanted to sear and cook to 120 id use the steaks I have cut. If I wanted a Wellington I'd make that.

My god, I asked a simple question… 15+ replies and not one makes an attempt at answering said question.

I'm genuinely sorry I asked. Won't make that mistake again
FJB
Aggietaco
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It's pretty easy to just ignore the comments you don't like and respond to the ones you find useful.

I have this bookmarked, but haven't tried it yet:
https://jesspryles.com/stuffed-venison-backstrap-recipe/

I've done the Meateater mushroom crusted one and that's what led me to the above.
drred4
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That's how you TexAgs

"My god, I asked a simple question… 15+ replies and not one makes an attempt at answering said question."
AgDad121619
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Should have read all replies before responding.

Spike the cream cheese with cilantro and garlic powder and add sauted onions

Warsteiner
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boudin
schmellba99
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tandy miller said:

If I wanted to sear and cook to 120 id use the steaks I have cut. If I wanted a Wellington I'd make that.

My god, I asked a simple question… 15+ replies and not one makes an attempt at answering said question.

I'm genuinely sorry I asked. Won't make that mistake again
Boudin is always an option IMO.

You could also look at something like asiago, which won't overpower the axis because it has a fairly mild flavor. Mix it with garlic and spinach or with japs and I bet it turns out good.

Goat cheese (use less of it though) would also be an option - the sweetness of goat cheese pairs really well with meats IMO, especially smoked, but if you season liberally it would work as well.

Something that sounds really good, though I haven't tried it, would be to saute some mushrooms in a red wine reduction, then stuff after it's cooked.

Lump crab is another option.

Instead of wrapping with bacon, mix the cheese and bacon and stuff before cooking. Cook the bacon first, obviously.
S.A. Aggie
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Don't make it too complicated or you mess it up and you don't even taste the flavor of the meat. For me, nothing beats filet mignon grilled over oak. Wrap in hickory smoked thick cut peppered bacon, salt, pepper and garlic to taste and I'm good to go! You could put slices of jalapeños between the bacon and meat. Cook till medium rare. Sides are German potatoes and grilled seasoned asparagus. Get your favorite beverage and eat.
Texasyankee
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This is one I'm gonna try with venison.

https://howtobbqright.com/2018/05/10/stuffed-venison-backstrap/
WC87
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AG
Stuff it with boudain Or use boudin.
CS78
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Assume you've mixed diced green onions in your cream cheese?

I recently had some backstrap pastrami that was really good if you want to get adventurous.
Howdy Dammit
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Can't believe a simple thread like this can get so derailed.
Thisguy1
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Howdy Dammit said:

Can't believe a simple thread like this can get so derailed.


That's what happens when the OP only responds to the people he disagrees with.
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raidernarizona
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tandy,

since my reading comprehension is obviously better than most on here, I'll answer the question.

Fresh jalapeño, diced mushroom, onion. Most recently I added a jalapeno raspberry preserve to the cream cheese inside with fresh japs and onion. This was with a wild hog backstrap that my boy shot. Turned out really nice. I love pinwheels! But I will say, if you don't pre-cook the bacon, by the time it is done the BS is overcooked with venison. Still delicious imo!






tandy miller
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Thanks- that looks really good. Maybe I'll just crumble bacon with filling and then truss.

I wonder how oxaca (sp?) cheese would do?
FJB
tandy miller
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WC87 said:

Stuff it with boudain Or use boudin.


What is the difference between the two?
FJB
Aggieangler93
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LOL at all the butt hurt. This would be like asking me to recite the eyes of Texas. What worthless **** to know!!!!
tandy miller
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Aggieangler93 said:

LOL at all the butt hurt. This would be like asking me to recite the eyes of Texas. What worthless **** to know!!!!


What are you talking aboot?
FJB
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