There’s not much that can be said about a well-prepared and delicious venison tenderloin, the prime cut from a successful deer hunt.
Stuffed Venison Tenderloin
2 strips bacon, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
1/3 cup softened cream cheese
2 tablespoons breadcrumbs
2 tablespoons olive oil
butcher string or wooden skewers
Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.
Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.
For more of Leysath’s wild game recipes for everything from venison to quail, go here.
Order Leysath’s Latest Cookbook!
Leysath’s latest and greatest venison cookbook is ready for you to put to good use for the deer you’ve killed this season!
It is packed with his years of experience in preparation, kitchen tips, recipes, thoughts on marinades and herbs, and other great ideas for your venison. Leysath touches on soups, stews, whole roasts and shoulders in the oven, grilling and even smoking. If you ever get a chance to try any of his venison in a Camp Chef smoker, do so!