Italian Stuffed Backstrap Roulade

Grilled or fried backstrap is a favorite at about any meal. But even backstrap can benefit from occasionally switching things up. One of my favorite ways to mix up our grilled backstrap meals is to butterfly out a backstrap roast until it is flat, then layer on different ingredients before rolling it back up and tying it up to hold its shape while it cooks.

Grilled backstrap is good, but try stuffing it with these Italian sub favorites for your next venison meal. Images by author

For this one, we used Italian sub favorites. Cured meats, cheese, seasoning, a bit of Italian dressing, and some fresh spinach give your backstrap a favorite sub flavor.

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Start by opening up the backstrap. Take the entire roast, then use a sharp knife to fillet it about three quarters of the way through. Open it up like a book, then do it again. Keep going until you have an open sheet of backstrap that’s about a half inch thick.

Open the backstrap like unfolding a book.

Lay a sheet of plastic wrap over the meat and use a meat mallet to pound it even flatter. Once that is done, hit it with a little Italian seasoning and drizzle over some Italian dressing. Next, add a layer of pepperoni; the big deli style works best.

Layer on pepperoni.

Then a layer of prosciutto.

Top that with several slices of provolone cheese.

Top the cured meats with cheese and spinach.

Finish it up with some fresh spinach.

Starting along one edge, roll the backstrap tightly, containing the filling inside. Use three to four pieces of butcher’s twine to tie the roll into place.

Roll and tie with butcher’s twine.

Season the outer surface with salt, black pepper and additional Italian seasoning. Grill, flipping every few minutes, until the center reaches about 140 degrees.

Grill to around 140 degrees internal temperature.

This one took about 20 minutes.

Rest for 10 to 15 minutes before slicing into pinwheels.

Allow the roast to rest for 10 to 15 minutes before slicing into pinwheels for serving.

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