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