This is a fancy way to dress up one of those venison back straps.  Depending on the size of the backstrap, and how many people you need to feed, you could make 1-3 stuffed and trussed backstraps out of one whole backstrap.  So cut your backstrap into manageable sized roasts that will feed the number of people you need fed.

Ingredients:

• Venison backstrap
• 1/2 c seasoned breadcrumbs
• 1/2 c mozzarella
• 1/4 c fresh parmesan cheese (or you could just do all mozzarella, for a total of 3/4 c)
• 1/2 c olive oil
• 2 garlic cloves, minced
• 2 tsp basil

Method:

Mix the breadcrumbs, cheese, olive oil, garlic and basil in a bowl and set aside.   This will be your filling.

To accomplish this meal, you will need a meat tenderizer with a flat side to it and kitchen string.  You don’t want to use the pointy edges of the tenderizer, just the flat edge to pound the meat out flat once you have it ready to flatten.  Before you start pounding, you will need to make two cuts in the section of backstrap  you are using.  The first cut will be a third of the way in, about 3/4 of the way through the roast.  Pick a side, doesn’t matter – just remember so you can cut the same side once you flip the roast.   Flip the roast right over and make another slit down the length of the roast, 3/4 through, cutting from the same edge you did before (but this time it’s on the opposite side because you flipped it).  Now you should be able to lay your roast out somewhat flat, as each section you cut can be laid out on either side.

Once it’s all pounded thin, spread your filling over the top of it leaving about 1 inch around the edges.  Then carefully roll it up, truss it (you use kitchen string to tie it up so it doesn’t unroll), get a cast iron skillet smoking hot with a drizzle of olive oil and season all sides of your backstrap with salt and pepper (don’t be shy!).  Then put your roast in.  Brown it on all sides, then throw it in a 350F oven.  How long it stays in the oven depends on how done you like your venison.  3-5 minutes if you like it on the rare/medium rare side, and 7-10 if you like it on the well done side.