Video: Duck Commander Unveils ‘Best’ Venison Backstrap Recipe

by Jon D. B.

The Duck Commander boys “know a thing or two about cooking wild game” – and Justin Martin is finally giving up his backstrap venison recipe straight from the kitchen.

“When we tag out early – it’s deer meat for dinner time, boys!” Justin Martin is in the kitchen sharing his backstrap recipe for the first time – and a ton of venison-prepping-pro-tips to go along with it, too. As one of the stars of YouTube’s popular Duck Commander outdoors show, Martin is just the man to get such a glorious recipe from, too.

That said, let’s jump straight to it – because there’s a lot to digest here.

“First things first – you’ve got to get the silver skin off your backstraps. If not, everyone’s going to have a miserable dining experience.”

Once he’s to a “starting point” with the skins and grease removed from the venison, the real fun begins. Martin quickly moves through the ingredients he’s adding to the venison – and some of these will surprise you. Ready for this?

You’ll need the following for the Duck Commander Venison Recipe:

  • 1 full serving tub of Cream Cheese
  • Sliced Banana Peppers
  • Chopped Maraschino Cherries
  • Thin strips of Bacon
  • and Venison Sausage (also homemade if you can manage it).

Once all that’s in and the backstraps are cooked? You’ll be basting each filet with your choice of local honey.

Before that, however, you’ll need to prep your meats. First, season your venison how you prefer and let it marinate while you prep everything else. Martin skips over this in the video – but luckily you have us to throw this mess in order.

Next, for your meats, have your sausage cooked in a skillet, browned, and drained. The sausage will be mixed into the bowl in a few steps. You’ll need your bacon on hand, too, but there’s no need to pre-cook it. Now would be a good time to preheat your grill, too.

Then, empty your cream cheese into a mixing bowl. Follow this by draining the liquid from your jars of sliced banana peppers and cherries down the sink. Add the cherries and peppers to the bowl, too, alongside your sausage. Once all these key ingredients are in – begin the mixing process. A mixer will work if on low (so you don’t dice your ingredients too finely or paste them) – but by hand is the way Martin does it.

Butterfly your venison backstraps, and let the goodness in

Once you’ve got all that sorted, it’s time to prepare your backstraps to meet their maker. Or their stuffer, really.

Set a large baking pan out, and pull your backstraps from their marinating dish. As you do, you’ll be butterflying each one. If you’re unfamiliar with this technique, Martin shows it in the video. Basically, you’ll slice the filet down the middle, but leave it connected. This way, it can be stuffed like a hot dog bun and still be all in one piece.

Keep the backstraps open, then bring your mixing bowl back into the fold. Martin says to “make sure you get a bit of everything” from the bowl – and then spread the mixture you made (cream cheese, cherries, peppers, sausage and all) into the middle of the filets. Don’t overfill them, either, because you’ll want to fold the butterflied meat back closed with the filling inside.

Then, when you’re satisfied with how the filets look closed, it’s time to wrap each in the uncooked bacon. Martin says thin, cheap bacon works great. Otherwise, he jokes, “it’s bacon sacrilege”. If you have trouble keeping the filets closed, skewer them through with a few toothpicks, as Justin does.

Next, it’s time to grill these babies up >>>