Stuffed Venison

Ainekset

Venison backstrap

8 oz cream cheese

2 jalapeños

Steak rub

Ohjeet

Butterfly the Venison. Mix together cream cheese and diced jalapeños. Spread inside the Venison, then close and press rub into the meat. Use butcher twine to secure. Heat a cast iron skillet and 1 tbs avacado oil. Sear meat 2 minutes per side. Bake on 375 for 15-20 minutes (medium) or until your preferred doneness.

Let rest 10 minutes before slicing.