This is one of my favorite ways to utilize the delicious Whitetail Backstrap. It takes a little extra preparation time, but it is well worth it and feeds 4-6 easily!!! I usually pair it with some sauteed fingerling yukon gold / red pontiac potatoes…”” Submitted by David R.
– Olive Oil (Enough to cover backstrap)
– Emerils Essence Approx. 3 Tbsp.
– Dried Oregano 1 Tbsp.
– 2 cups chopped mushrooms (fresh or canned, whichever you prefer)
– 1 small white onion, chopped
– 1 8oz. can of water chestnuts / drained & chopped
– ½ cup butter
– 2 cups seasoned bread crumbs
– 3 eggs
– ¼ cup grated parmesan – reggiano cheese
– ½ tsp. dried oregano
– ½ tsp. dried rosemary / crushed
– 1 tsp. dried basil (or equivalent fresh if you have it)
– ½ tsp. black pepper
Cut backstrap in half, and then butterfly each half and spread between plastic wrap / pound flat to approx. ½ inch thickness. Marinade for at least 3 hours (I prefer overnight)
Melt butter in frying pan and saute onions, mushrooms and chestnuts until tender. Remove from heat. Whisk 3 eggs well and then mix with remaining ingredients. Once onion / mushroom mixture is cool enough to avoid “cooking” eggs, mix into bowl with rest of ingredients.
Spread aluminum foil and then a layer of plastic wrap. Spoon mixture onto plastic wrap and roll / form into a “log” shape and place in the refrigerator to cool and hold it’s shape.
Remove backstrap from marinade and lie flat side by side, overlapping about ½ inch. Place stuffing “”log”” onto backstrap and roll. Hold in place with soaked wooden skewers or toothpicks. Place in baking dish and bake, uncovered, at 350 degrees for approx. 45 minutes for medium / rare. Remove from heat and let rest for 5 minutes. Remove skewers / toothpicks, slice and serve.