Simple Stuffed Backstrap
South Lake Tahoe Personal Chef. Sous Vide Addict. Lover of Food.
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Perfect results in a few simple steps.
Ingredients for 1
1–2 Whole Venison Backstraps (loin)
4 oz cream cheese
2 jalapenos, deseeded & diced
2 roasted garlic cloves
Salt and pepper
1 tablespoon butter
8 pieces thin sliced prosciutto
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Prep, Sous Vide & Sear!
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Step 0
Dice jalapenos & roasted garlic, mix with cream cheese. Trim excess silver skin from venison backstrap and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece. Season with salt and pepper.
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Step 1
Place a piece of plastic wrap over the meat and tenderize slightly to flatten the meat. Spread cream cheese mixture on the meat and wrap with prosciutto*. *Lay a piece of plastic wrap on the counter and lay out the prosciutto the width you need, making sure to overlap each piece slightly. Lay the meat on the prosciutto and roll up tightly. You can use the plastic wrap to help you roll the meat.
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Step 2
Place in a vacuum seal bag. Submerge into sous vide water and cook for 1-2 hours.
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Step 3
Remove the backstrap from the vacuum bag. Heat a large skillet with 1 tablespoon of butter. Sear each side of the backstrap for 1-2 minutes or until crisp. Slice and serve warm!