brie and carmalized onion stuffed venison backstrap

Directions

 if using a cut from a large animal such as an elk or small like a kous deer, adjust recipe accordingly. this recipe represents an avg sized whitetail's backstrap.

in a large saute pan, add 1/4 cup of butter and begin to melt. 

julliene 1 large or 2 small yellow onions. add to butter along with 1T of salt and pepper and 1T of sugar. saute on medium heat, stirring frequently as to avoid onions burning to the bottom of your pan. suate until you onions start turning a brown color but try not to burn them. adjust temp as needed. when done set of to side to slightly cool.

 to prep your backstrap, cut off excess fat and butterfly. to butterfly, make a cut 3/4 of the way through the meat LENGTHWISE the entire length of the meat. do not cut all the way through. lay it open on cutting board so you have the inside of the meat facing up at you. pound out the meat with a meat tenderizing malet slightly, dont get rough, you pretty much just wanna bang it flat. 

drizzle with olive oil and season with salt and pepper if desired. spread a generous ammount of brie cheese down the middle but not out to the edge. top the brie with your carmalized onions.

roll the meat up like a cigar and tie closed by wrapping with butcher twine every couple inches. drizzle with oil and season with s&p.

although not equired I like to sear it on my grill and put some good crosshatches and that yummy grilled flavor and then finish in a 350 degree oven.  however you can just cook completely in th oven. place into 350 degree oven for 15-25 minutes. cook times will vary depending on thickness of meat.