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stuffed venison backstrap

Stuffed Venison Backstrap with Walnut, Sage & Cremini Mushroom

  • Author: Jess Pryles



3 tbsp oil, divided

8oz cremini mushrooms, finely diced

2 shallots, finely diced

8 large sage leaves, finely chopped

3/4 cup walnuts

½ tsp salt, plus extra for seasoning

1/4 tsp pepper

1/4 tsp ground allspice (optional)

3 tbsp breadcrumbs

3 tbsp melted butter

1 whole venison backstrap (about 2lb)


  1. Preheat oven to 350f.
  2. In a saucepan over medium heat, add 1 tbsp of oil and cook the mushrooms, shallots and sage leaves until softened.
  3. Allow mixture to cool, and drain off any excess liquid the mushrooms released during cooking.
  4. Toast the walnuts in a frying pan without any oil, stirring regularly to avoid burning, until fragrant. Chop and add to mushroom mix.
  5. Add salt, pepper, allspice and breadcrumbs. Stir to combine. Add the melted butter and stir once more until everything is well mixed.
  6. Butterfly the backstrap so it’s flat and even, and spread the stuffing mixture in a log across the middle.
  7. Pull the backstrap back together, forming a cylinder around the stuffing, and secure with twine. Season outside well with salt.
  8. In a cast iron skillet (or heavy based pan) heat remaining oil until nearly smoking, then sear the stuffed loin about 2 minutes per side until completely browned all over.
  9. Place pan in oven, and cook a further 4-6 minutes. It’s important to not overcook the backstrap as it will become tough.
  10. Remove from pan, and rest under foil for 8-10 minutes before slicing 1″ thick portions and serving.