Trophy Meals: Rolled and Stuffed Backstrap | MeatEater Cook

Ingredients

• 1 lb venison backstrap loin (one piece)
• ¼ lb cubed prosciutto
• ¼ lb fresh spinach leaves
• ¼ lb bleu or plain goat cheese
• ¼ lb roasted pine nuts
• Salt
• Black pepper
• Steak seasoning
• 2+ tablespoons butter
• Olive oil
• Butcher twine
• Sauce
• 1 cup red wine
• 1 cup wild game or chicken stock
• ¼ cup blackberry or blueberry jam
• 2 tbsp. butter
• 1 shallot
• 1 clove garlic
• Dash salt
• Dash black pepper
• Dash cayenne pepper