Thanksgiving Recipes: Stuffed Venison Backstrap

During this Cook with Cabela's episode, our expert outdoor chefs explore how to incorporate wild game into your Thanksgiving feast. David Draper and Steve Eckhardt show us two different ways to include venison in your Thanksgiving meal.

Check out products used in this recipe:

Cabela’s Outfitter Series Cast-Iron Skillets -
Cabela’s Open Season Spice Blends -
The Sportsman's Board -
Cabela’s Wustoff Eight-Piece Butcher Kit -

For more Cook with Cabela's recipes, check out:

INGREDIENTS

Venison backstrap
Cabela's Open Season All Purpose Seasoning
Butcher's twine

Marinade:
- Juice of 1 lemon
- ½ cup soy sauce
- ¼ cup red wine
- 3 tbs vegetable oil
- 2 tablespoons worcestershire sauce
- 1 clove worth of minced garlic
- Pepper

Stuffing:
- ½ cup bread crumbs
- ½ cup olive oil
- ½ cup chopped basil
- 2 cloves worth of minced garlic
- ½ cup pesto
- 1 cup mozzarella cheese

DIRECTIONS

1. Roll cut loin to ½".
2. Mix marinade ingredients into a large Ziploc Freezer Bag and insert loin.
3. Marinade for 6-8 hours.
4. Mix all stuffing ingredients 30 minutes prior to use.
5. Preheat oven to 350 degrees.
6. Take loin out of marinade and lay flat on table and add stuffing evenly across.
7. Roll loin and secure with twine.
8. Generously apply olive oil to the loin and season with Cabela's Open Season All Purpose Seasoning.
9. Add 2 tbs of olive oil to skillet and heat medium high.
10. Brown loin in skillet on all sides. Should take about 10 minutes.
11. Transfer to oven and cook for 10-20 minutes depending on doneness desired.
12. Garnish with chopped basil and lemon.