Tuesday, February 2, 2010

Asiago & Blue Cheese-Stuffed Venison

When Brian's brother came home at Christmas, he brought Brian one of the best gifts (for him) ever: A gigantic bag of various wild game venison.

Brian immediately started planning out what we'd do with all of this delightful meat. His first choice was to use some elk back strap stuffed with blue cheese and covered in Asiago.  This recipe will be staying in my back pocket for next time I need to make beef steaks too.

Asiago Blue Cheese Stuffed Venison
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1 large venison steak or back strap  (any wild game meat or thin-cut steak will work)
8 oz. cream cheese, softened at room temperature
8 oz. blue cheese
1 lb bacon
kosher salt
crushed black pepper
crushed garlic
shredded Asiago cheese for garnish

Turn oven to broil.

Filet the back strap in a spiral cut until it lays completely flat and about ¼ inch thick.

In a small bowl blend the cream cheese and blue cheese together until combined. Spread evenly onto the steak. Sprinkle on the salt, pepper, garlic and oregano, then roll the steak into a spiral.

Wrap the steak with bacon, covering entirely. Secure the bacon and steak with toothpicks.

Broil for 20-25 minutes until cooked through.

Slice into ¾ inch sections and lay each section flat on a baking sheet. Sprinkle each piece with Asiago cheese and broil again until cheese is melted and bubbly.

Source: Adapted from Brian's cousin Chris. Original source unknown.


  1. I'm a big fan of stuffed venison backstrap. I've never thought to take the extra step of sprinkling slices with asiago...what a great touch. I actually have a left over roulade in the fridge and a block of asiago...I think I'm going to do that with my leftovers tonight. Thanks for the idea.

  2. Hi Susan! Thanks for reading. If you give this a try I hope you enjoy it! This is one of my favorite ways to prepare venison.