Stuffed Venison Backstrap with Walnut, Sage & Cremini Mushroom

Step 1

Preheat oven to 350f.

Step 2

In a saucepan over medium heat, add 1 tbsp of oil and cook the mushrooms, shallots and sage leaves until softened.

Step 3

Allow mixture to cool, and drain off any excess liquid the mushrooms released during cooking.

Step 4

Toast the walnuts in a frying pan without any oil, stirring regularly to avoid burning, until fragrant. Chop and add to mushroom mix.

Step 5

Add salt, pepper, allspice and breadcrumbs. Stir to combine. Add the melted butter and stir once more until everything is well mixed.

Step 6

Butterfly the backstrap so it’s flat and even, and spread the stuffing mixture in a log across the middle.

Step 7

Pull the backstrap back together, forming a cylinder around the stuffing, and secure with twine. Season outside well with salt.

Step 8

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.

Step 9

Place pan in oven, and cook a further 4-6 minutes. It’s important to not overcook the backstrap as it will become tough.

Step 10

Remove from pan, and rest under foil for 8-10 minutes before slicing 1″ thick portions and serving.