If you’ve been fortunate enough to kill a couple of deer this season and have a backstrap or two in mind for Thanksgiving, then you must consider doing this outstanding recipe that will knock your family’s socks off.
Stacy Harris, author of several fantastic cookbooks and owner of Gameandgarden.com, has one of the best recipes for venison that you may run across. This superb Thanksgiving Fare, Stuffed Venison Loin is highlighted on her site along with some cool information from a pilgrim’s report from what may well be the first autumn harvest of thanksgiving.
In a letter from one of the pilgrims to a friend in England in Mourt’s Relation, the author relates the following of the harvest and festivities with the Native Americans:
Our harvest being gotten in, our governor sent four men on fowling, that so we might after have a special manner rejoice together after we had gathered the fruit of our labors; they four in one day killed as much fowl, as with a little help beside, served the company almost a week, at which time amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest King Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty.
Be sure to visit Harris’ site for more information about those early days, including a list of foods likely consumed by the pilgrims.
If you’re of a spirited mind to try something new, give this great stuffed loin a chance and surprise your family this week. We’re publishing our usual “Foodie Friday” post early so you can have this before the holiday.
Below is a video of Stacy showing you how to butterfly a loin. It’s pretty simple to do.
Enjoy, and Happy Thanksgiving to everyone!
Stuffed Venison Loin
2 venison loins, butterflied
½ cup breadcrumbs
¾ cup shredded mozzarella cheese
1 cup Parmesan cheese
½ cup olive oil
½ cup chopped basil leaves
2 garlic cloves, minced
1. In a medium sized bowl, mix together breadcrumbs, cheeses, olive oil, basil, and garlic.
2. Pre-heat oven to 350 degrees. Butterfly the two loins.
3. Spread filling evenly over the loin. Roll up the loin and truss.
4. Liberally sprinkle with salt and pepper. Place in smoking hot cast iron skillet. Brown loins on all sides. Place loins in 350-degree oven for 3 to 4 minutes. Remove from pan. Let rest. Slice into 1-inch pieces. Serve with homemade mashed potatoes, rice, carrots, green beans, or salad.