Jeremiah Doughty | From Field to Plate
Time to impress your Valentine! Not only is this venison recipe delicious, it looks quite impressive too! The ingredients and prep are pretty simple, but you’ll look like a master chef when this is done.
- 1 venison backstrap or sirloin butterflied
- 1 cup frozen or fresh spinach
- 1/2 cup low sodium soy sauce
- 1/2 cup Worcestershire sauce
- 8-10 oven roasted or sun dried tomatoes
- 5 large basil leaves
- 1.5 cups fresh mozzarella, shredded
- 1 tbsp cracked pepper
- 1 tsp salt
- 1 tbsp garlic powder
- 1/2 tsp dried thyme
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- Butterfly the venison making sure not to cut all the way through.
- In shallow dish add soy, Worcestershire, cracked pepper, salt, pepper, thyme, garlic powder and minced garlic. Coat each side of venison and lightly wrap top of dish.
- Place in fridge for 2 hours, flipping once.
- Preheat Traeger or grill to 325 degrees.
- Remove venison from marinade. On cutting board lay venison cut side up. Add spinach, mozzarella, basil and tomatoes
- Roll venison and tie with butcher twine.
- Place in center of grill and cook 8 minutes then flip and cook additional 8 minutes.
- Remove from grill and let rest 5 minutes, remove twine and slice into 1 inch thick steaks. Pair alongside some fresh Brussels sprouts, green beans or golden mash.