Hungry Hunter Recipes

Venison Backstrap With Cheesy Flatbreads

A cozy, garlicky sear on backstrap paired with warm, cheese-stuffed flatbreads — simple enough for a weeknight, good enough for guests.

In This Report

1. Ingredients
2. Method

From the Kitchen

Ingredients

For the Venison

• 1 lb venison backstrap
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1–2 cloves garlic, crushed
• 1–2 sprigs fresh rosemary or thyme (optional)

For the Cheesy Flatbreads

• 1½ cups all-purpose flour
• ½ tsp salt
• ½ tsp baking powder
• ½ cup Greek yogurt
• ¼ cup water (add more if needed)
• 1 cup shredded mozzarella or cheddar
• 2 tbsp butter, melted
• 1 clove garlic, minced (for garlic butter topping, optional)
• Fresh parsley, chopped (for garnish, optional)

Method

1. Prepare and Cook the Venison

• Pat the venison backstrap dry with paper towels and season generously with salt and black pepper.
• Heat olive oil and butter in a skillet over medium-high heat.
• Add the venison backstrap and sear for 3–4 minutes per side (for medium-rare). For more doneness, add an extra minute or two per side.
• Add the crushed garlic and rosemary or thyme to the skillet, tilting the pan and basting the meat with the butter.
• Once cooked, remove the venison from the skillet, cover with foil, and let it rest for 5–10 minutes.

2. Prepare the Cheesy Flatbread Dough

• In a large mixing bowl, combine the flour, salt, and baking powder.
• Stir in the Greek yogurt and water to form a soft dough. Add a little more flour if too sticky, or a bit more water if too dry.
• Knead the dough for a few minutes until smooth, then divide into 4 even balls.
• Roll each ball into a ¼-inch thick round flatbread.

3. Cook the Flatbreads

• Heat a skillet over medium heat and cook each flatbread for 2–3 minutes per side until lightly golden.
• While still warm, sprinkle each flatbread with shredded mozzarella or cheddar, then return to the skillet to let the cheese melt slightly.

4. Garlic Butter (Optional)

• Mix the melted butter with minced garlic and brush over the warm flatbreads.
• Garnish with fresh parsley for added colour and flavour.

5. Slice and Serve

• Slice the venison backstrap and serve it over or alongside the cheesy flatbreads. Enjoy with a side salad or roasted veggies.

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