Stuffed Venison Loin

Venison Stuffed Loin
Venison Stuffed Loin

I am so thankful that Andy and I were able to harvest both of our Nevada Mule Deer this year. I have to say that this was one of the craziest, hardest, most adventurous hunts we have ever had and it will always be the most remembered. Without boring you with all of the long winded details of our adventure, I’ll get to the point and share this simple but savory stuffed venison tenderloin recipe. 8)

Serves 2

Ingredients

  • 1 venison tenderloin
  • 2 cups mushrooms, finely chopped
  • 4 ounces Brie cheese
  • 1 teaspoon rosemary, finely chopped
  • 4 tablespoons unsalted butter, divided
  • kosher salt and pepper
  • olive oil
  • butchers twine

Directions

Using a sharp knife, carefully start to butterfly open the venison tenderloin making sure that it remains about 1/4 inch thick lengthwise. Be careful since these tenderloins are delicate and smaller. Place the tenderloin between to pieces of wax paper and gently tenderize with a meat mallet. Rub both sides of the tenderloin with olive oil and season with salt and fresh cracked pepper.

Heat a skillet over medium heat and melt 2 tablespoons butter. Add chopped mushrooms to skillet and cook until mushrooms are browned, about 10 minutes. combine rosemary, salt and pepper. Add the brie cheese to mushrooms and stir until cheese softens and begins to melt. Remove from heat.

Place the tenderloin on a clean surface and add the mushroom and brie cheese mixture to the center. Starting at one side of the tenderloin, begin to roll up the meat creating a pinwheel. You’ll lose a little of the mixture out from the ends but that’s OK. Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin. Place your thumb on the string one inch from the first knot and continue to wrap the tenderloin to hold everything in place.

Heat a skillet over medium heat and melt 2 tablespoons butter. Place the stuffed tenderloin in the skillet and cook for about 5 minutes until browned on one side. Rotate and continue to cook on all sides until the entire tenderloin is browned, about 15 minutes total. Remove the skillet from the heat and loosely cover with tinfoil. Let rest for 10 minutes before serving.

Stuffed Venison Loin
Using a sharp knife, carefully start to butterfly open the venison tenderloin making sure that it remains about 1/4 inch thick lengthwise.
Stuffed Venison Loin
Place the tenderloin on a clean surface and add the mushroom and brie cheese mixture to the center.
Stuffed Venison Loin
Using butcher’s twine, begin at one end tying a knot and then lay the string so it rests along the length of the tenderloin. Place your thumb on the string one inch from the first knot and continue to wrap the tenderloin to hold everything in place.
Stuffed Venison Loin
Place the stuffed tenderloin in the skillet and cook for about 5 minutes until browned on one side. Rotate and continue to cook on all sides until the entire tenderloin is browned, about 15 minutes total.
Stuffed Venison Loin
Red Wine Reduction Sauce: Remove the tenderloin when done and let rest. Heat skillet over medium heat and add 1 cup dry red wine. Scrape up all bits from skillet and reduce wine by half. Stir in 1 tablespoon of unsalted butter and serve sauce over sliced tenderloin.
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7 Comments

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  1. says: Bo Sundling

    My first question is: why would you need to tenderize the most tender cut of meat on a deer? Second item to mention, I hate to burst some bubbles here, but the tenderloin is a different cut from the loin. (See https://www.buckmasters.com/Hunting/Tips-and-Tactics/Articles/ID/3211/Venison-Confusion-Backstraps-vs-Tenderloins)
    Without forcing you to read the article, I will clear up a misconception common among a lot of hunters. The tenderloin is ventral to the rib cage, inside the chest cavity and is correctly named the psoas major. The loin is also know as the backstrap ,and is correctly named the longissimus dorsi. It is dorsal to the transverse processes of the Spinal column.
    I can only assume that the cut of meat here is the loin (backstrap) as the tenderloins on your average deer are rather small, (But, they are delicious when prepared correctly.) and I am not sure one tenderloin (at least on most deer in Oklahoma) is large enough to accept the amount of stuffing listed here.

  2. says: Robert J. Morgan

    Great technique for making an awesome meal, even better.
    Keep these coming and welcome to the world of hunting!

    1. says: NevadaFoodies

      Thank you Robert. I really appreciate your time to leave me feedback and glad you enjoyed this. I hope we always get to enjoy the ability to harvest our own food. It truly makes each meal more meaningful. ~Kristy