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)
- 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
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.