Stuffed Venison Loin

[Dave Sikorski]

Saturday's deer has been butchered and made ready for dinner.

I started with a full loin or "backstrap" as it's commonly referred to.

Pre-heat the oven to 425



I cut out two 8" pieces and cleaned off all connective tissue and silver skin, then butterflied them.





I the set the meat aside and got to work on the stuffing.

Mix

-Goat Cheese
-Fresh minced Rosemary
-Fresh minced Thyme
-red pepper flakes
-ground black pepper
-sea salt

Set aside the cheese mixture



Next I chopped some shallots and porcini mushrooms and sauteed them on med heat in olive oil.



Spread goat cheese mixture on one side of each loin, and add the mushrooms and shallots.



Fold the loins over the stuffing and use butchers string to hold everything together.



Use an oven safe pan to sear loins on high heat. An oil with a higher smoke point than olive oil is recommended for this step due to the high temperatures.

Sear loins on all sides, then place into oven until meat reaches 130 degrees.





remove from oven once your desired temperature is reached and transfer loin to a cutting board to set.



remove string, and slice into medalions.

Enjoy.




If you don't like goat cheese, there are a million different things you can use as stuffing. Be creative and enjoy.

Do not cook venison over medium doneness, the lack of moisture and fat in the meat causes it to dry out and become less palatable.

-D

[Bird Dog]

You're killin me with these pictures. Looks great

[Tenacious]

Dam that looks good!!! Always done the cream cheese and jalapenos wrapped in bacon but this sound delicious! Thanks for posting Dave!

[Dave Sikorski]

I'm not a huge fan of jalapenos, but I have done a number of ducks stuffed with cream cheese and other goodies.

This recipe would work just fine with cream cheese.

Another variation I do is get some thick bacon and chop it up. Cook it over a medium flame. Remove the bacon and reserve the grease. Cook celery, carrots, onions, and a glove of minced garlic in the bacon grease. Combine the veggies and the bacon, and use it for stuffing.

it's smack your momma good.

You don't need bacon on the outside, that's an insult to the deer.

-D

[Capt Josh]

OK Dave I nominate you for the recipe of the week. I just had some deer loin the other night and while it was tasty, this recipe looks like a killer.

I'm going to have to head out into the woods again, apple in one hand, hammer in the other!