Very simple, delicious venison recipe.

[Handsome Rob]

I'll be back soon with the details, but here's a teaser.....

[Guest 6.8 AR]

Looks delicious.

[whiskey]

grilled stuffed backstrap? Looks great.

[Handsome Rob]

grilled stuffed backstrap? Looks great.

Yup! Stuffed with mixed peppers & pinenuts, served on a bed of chicken & madeira risotto.

[JimmyMac483]

Is there any chance that you could post the recipe? Looks amazing!

[Handsome Rob]

Alrighty.

You'll need;

6" of backstrap per serving, cleaned & with all the siver skin removed & marinated for 24 hours in;

¼ cup Soy Sauce

1 tsp Tabasco

1 tsp Liquid Smoke

½ red bell pepper

½ yellow bell pepper

3 Portabella mushrooms

¼ cup garden peas

½ stick of celery

2 rashers of bacon

¼ cup toasted pine nuts

½ cup basmati or risotto rice

½ cup Madeira (sweet Sherry or White Port would work)

½ pint GOOD chicken stock

Method;

Finely dice all the vegetables & bacon & soften in olive oil in a large skillet. Add pinenuts when cooked (If you're nut are un-toasted, dry fry them over a low heat until they begin to darken)

Slide a long chef's knife into the center of your backstrap, creating a tube & stuff roughly 1/3 of your veg-mix into the cavity.

Place the stuffed meat on a pre-heated grill (250-300º) & baste with marinade. Cook for aproximately 15 minutes & turn.

Re-heat the remaining veg & add the rice. Fry the DRY rice until clear (this gets the flavour deep into the rice grains)

Begin adding your stock a tiny bit at a time & boil until almost absorbed by the rice. Keep adding your stock in small amounts until the rice is almost cooked. Finish the rice by adding your Madeira (this gives a nice, sweet flavor)

Make sure the rice is throughly cooked & all the liquor is absorbed. Your stock quantity will vary depending on the amount of rice you're cooking. Total cooking time should be around 15 minutes.

Once cooked, turn off the heat & let sit for 5 minutes & the rice will totally absorb all the liquid, it also gives your venison time to rest before you slice it.

Slice the venison into 1" 'rounds' & serve on top of the risotto.

It's very well accompanied by a nice, light Red wine (Riocha or Shiraz for preference)

Total cooking time is about 20 minutes.

Edited December 15, 2011 by robtattoo

[JimmyMac483]

Outstanding....Thanks Rob!

[Guest pfries]

Sounds and looks great,

so let me get this straight thats

6 feet of back strap and 5 pounds of rice,

every one else fend for themselves right?

I think I will try this over this coming weekend and then you say rashers and now I want bangers and rashers been a while ... now I'm hungry again lol

[DaveS]

I just happened to have a back strap. Gotta work some today, but guess what's for supper??