Mastering the Perfect Stuffed Venison Backstrap: A Delicious Meal from Garden to Table

Sounds great! Next time try searing it first then rapping it in foil to finish cooking. Or after you sear it let it cool and cover it with sautéed onions and green peppers maybe even some shredded carrots and rap it in a pie crust and bake it. If you’re going to wrap it in pie crust the meat and onions have to be cool or the crust will fall apart before it sets. It will keep the meat moist and blend all the flavors together. It also works well with pork tenderloin.

@Chris sounds delicious! Might have to try that next time.

If you have any questions just give me a call.

Sounds and looks so good!

@David thanks!

That looks stupid.

@Adam man, I just wish I hadn't over cooked it is all.

@Derek looks good to me man, my wife would probably call it undercooked lol

Great job

@Robert thank you.