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Live-fire cook and Academy partner @JessPryles of Hardcore Carnivore shares her spinach & artichoke stuffed venison backstrap recipe. She harvested this particular whitetail venison backstrap in Junction, TX for the total field to plate experience.

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Spinach & Artichoke Stuffed Venison Backstrap
RECIPE COURTESY OF JESS PRYLES

Ingredients:

1 x whole venison backstrap (at least 8”)
8 oz ricotta cheese
3 oz frozen chopped spinach (thawed and drained)
4 oz canned artichoke hearts, chopped
1 clove of garlic, crushed
2 oz grated parmesan cheese
1 tablespoon Hardcore Carnivore Amplify
1 lemon – zest & juice
2 tbsps Hardcore Carnivore Black seasoning
Butchers twine

Directions:

– Start by making the filling. In a bowl, combine the ricotta, parmesan, garlic, artichoke, lemon zest & juice and Hardcore Carnivore Amplify. Mix thoroughly, then taste and add salt if needed.
– Use a boning knife to filet out the venison backstrap to allow it to be stuffed. You can use a mallet to make the sides level.
– Lay a row of the stuffing down the center of the backstrap, then roll it back up. Use butchers twine to secure the roll.
– Season the roll with Hardcore Carnivore Black.
– Heat a charcoal grill for two zone cooking.
– Sear the backstrap over the coals, rotating frequently to build crust and color, then move it to the indirect side to finish cooking until the filling is warmed through (135F).
– Slice and serve.

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Video length: 2:45
Category: Howto & Style
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This post was originally published on WPHorde Test4 Site