This Stuffed Venison Pinwhells recipe transforms lean venison backstraps into a tender, flavorful dish by marinating them in milk to remove gamey notes. The meat is butterflied and spread with a rich mixture of Velveeta cheese, Rotel tomatoes, green onions, and garlic. Wrapped tightly in strips of lean bacon, the rolls are sliced into pinwheels and baked until the bacon is crisp and the filling is bubbly. The combination of savory bacon, creamy cheese, and tender venison makes this an excellent choice for family dinners or potlucks. It’s a creative way to serve game meat that appeals to both adventurous eaters and those who prefer milder flavors.
Stuffed Venison Pinwhells
Description
This Stuffed Venison Pinwhells recipe transforms lean venison backstraps into a tender, flavorful dish by marinating them in milk to remove gamey notes. The meat is butterflied and spread with a rich mixture of Velveeta cheese, Rotel tomatoes, green onions, and garlic. Wrapped tightly in strips of lean bacon, the rolls are sliced into pinwheels and baked until the bacon is crisp and the filling is bubbly. The combination of savory bacon, creamy cheese, and tender venison makes this an excellent choice for family dinners or potlucks. It&# 226;ÂÂs a creative way to serve game meat that appeals to both adventurous eaters and those who prefer milder flavors.Ingredients
Directions
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Butterfly the venison backstraps by slicing around the perimeter with a sharp knife to open them flat like a round steak.
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Place the flattened backstraps in a container and cover completely with whole milk.
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Refrigerate and marinate the venison in the milk for at least 6 hours, preferably overnight.
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Remove the venison from the milk, discard the milk, and pat the meat thoroughly dry with paper towels.
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Sprinkle both sides of the venison generously with wild game seasoning and rub it into the meat.
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Preheat the oven to 400 degrees Fahrenheit (204ðC).
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In a food processor, blend the Velveeta cheese and Rotel tomatoes until smooth and creamy.
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Spread the cheese mixture evenly over one side of each flattened venison fillet.
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Layer bacon strips side-by-side over the cheese mixture, then sprinkle with sliced green onions and minced garlic.
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Tightly roll up the venison fillets into logs.
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Lay out 8 to 10 strips of bacon side-by-side on a work surface and place one venison roll on top.
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Wrap the bacon strips around the venison roll, securing them in place with toothpicks.
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Repeat the wrapping process with the second venison roll.
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Slice each wrapped roll into 2-inch thick pinwheels using a sharp knife.
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Arrange the pinwheels on a shallow baking sheet.
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Bake uncovered in the preheated oven for 40 to 45 minutes.
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Baste the pinwheels with the juices formed in the baking pan during cooking.
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Remove from oven when bacon is crisp and meat is cooked through, being careful not to overcook.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 118.5kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.8g4%
- Cholesterol 61.5mg21%
- Sodium 45.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 22.5g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The milk marination step is crucial for tenderizing the venison and reducing any gamey flavor. Do not skip this step for best results.
Use a very sharp knife when butterflying the backstrap to ensure clean cuts and even thickness.
Watch the cooking time closely; venison can become dry and chewy if overcooked. The pinwheels are done when the internal temperature reaches 130-135ðF for medium-rare, though the bacon should be fully cooked.
If the pinwheels begin to brown too quickly, tent them loosely with foil for the remainder of the baking time.
