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Stuffed Backstrap with Nicole Head

One of the most rewarding things about being a hunter is the gift to be able to harvest your own food to put on the table. Food has always been a social form of togetherness, and what better way to share that then with a home harvested meal. 

I have always been comfortable in the kitchen. As a young child, I grew up cooking my dad fresh venison steaks just the way he liked them with peppers and onions and some salt and pepper. As I became more skilled in the kitchen, I started venturing into more complex dishes, including different ways to prepare wild game. 

My family and I have one staple wild game recipe that has quickly become a favorite. It’s stuffed venison backstrap. I’m so happy and blessed to be able to share my passion for the outdoors through the food I cook, and I wanted to share one of my favorites with you!” 

Stuffed Venison Backstrap


One backstrap (or any other meat you choose)

Garlic powder

Onion powder 



One brick of cream cheese

3/4 package of chopped spinach

Bacon (I prefer maple flavored bacon for this recipe)

How to prepare:

1. In a bowl, mix together the cream cheese, spinach and spices.

Honestly, I don’t have a precise measurement that I use, and you can make it more or less flavorful depending on how you prefer it!

You can’t really mess it up, it’s all about preference! 

2. Line a baking sheet with aluminum foil and lay your bacon out on on the sheet.

3. Prepare your game of choice by slicing along the long end, directly through to the middle. Do not cut in half completely, as you are trying to great a flat piece of meat.

4. Tenderize your meat to make it thinner, and more tender, and season with salt and pepper. 

5. Place as much of the cream cheese mixture on the flat price of meat as you’d like. 

6. Roll the meat and the filling up into a log. (It should look like a pumpkin roll)

7. Place the roll onto the bacon on the baking sheet and wrap the bacon fully around the meat roll. 

8. Secure with toothpicks, making sure the close off the ends well. 

9. Place in oven on 425 degrees for about 40 minutes or until it reaches 165 degrees (using a meat thermometer) 

10. Enjoy! 

BIO: Hi! I’m Nicole from central NY. I grew up on a dairy farm and hunting has always been in the family. I never really got too serious about hunting until I met my boyfriend a couple of years ago. He has taught me so much about the outdoors in general. He is one of the many reasons I found my passion for it. No turning back now! I’m a sucker for big game hunting. My favorite season is bow season and I love being on the hunt for whitetail deer. I enjoy everything about the outdoors and spend every season doing something. One of my favorite places to be is in the woods in a tree. I’m also an avid angler and have always enjoyed fishing, both on the ice and open water. I make several trips a year to the salmon river here in NY when the salmon and steelhead run. Some would say I’m still a newbie, but I’m learning new things every single day. I am becoming quite the huntress and outdoorsman! I look forward to the years to come and raising my son to love and respect the outdoors just as much as we do. It’s a family affair around here and I wouldn’t have it any other way! Please support REELCAMOGIRL

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