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Stuffed Venison Backstrap with Jalapeño Cream Cheese & Garlic Butter Glaze

This Stuffed Venison Backstrap with Jalapeño Cream Cheese and Garlic Butter Glaze is surprisingly simple to whip up, making it perfect for a weeknight treat or a showstopper for guests. You'll be amazed at how quickly this elegant dish comes together, and the flavor combination is just out of this world!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Wild Game
Ingredients Equipment Method Notes

Ingredients
  

  • 1 venison backstrap
  • 1/2 cup cream cheese softened
  • 2 jalapeños finely diced (seeds and membranes removed for milder heat)
  • 2 cloves garlic minced (divided)
  • 1/4 cup butter
  • salt and pepper to taste

Equipment

  • Oven
  • Small bowl
  • Skillet
  • Baking Dish
  • Butcher's Twine (optional)
  • Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the softened cream cheese, diced jalapeños, and 1 clove of minced garlic. Season with salt and pepper to taste.
  3. Butterfly the venison backstrap and spread the cream cheese mixture evenly inside. Gently roll up the backstrap to enclose the filling. If needed, secure with butcher's twine. Season the outside generously with salt and pepper.
  4. In a skillet, melt the butter over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant. Place the seasoned venison backstrap in the skillet and sear on all sides until browned.
  5. Transfer the seared backstrap to a baking dish. Brush generously with the garlic butter glaze.
  6. Bake for 15-20 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium).
  7. Let the venison rest for 5-10 minutes before slicing and serving.

Notes

For extra flavor, mix in shredded cheddar or Monterey Jack cheese, cayenne pepper, your favorite hot sauce, chives, parsley, thyme, or crispy bacon bits into the cream cheese filling. Leftovers can be stored in the refrigerator for up to 3-4 days and gently reheated in the oven.