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Game Dishes: Stuffed Venison Tenderloin

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This is one of those dishes that's not very difficult to make but really dresses to impress. Friends and family will think you spent hours slaving over this meal. This stuffed venison tenderloin is perfect for family meals, and even holiday gatherings. Serving it with mashed potatoes and seasonal veggies will ensure nothing but happy and full bellies from your guests.



Venison Tenderloin
1 small yellow onion, diced
3 Tbsp butter
1 tsp garlic powder
1 tsp black pepper
1 Tbsp parsley
1/4 cup parmesan cheese
1/2 cup crushed Ritz crackers or breadcrumbs (I used Roasted Veggie Ritz     crackers)
Olive oil
Black pepper
Kitchen twine
Worcestershire Sauce

To prepare the tenderloin, make a slit, lengthwise, about 3/4 of the way down into the tenderloin, and running the full length. For best results, you should use a very sharp knife for this step. Then, flip the tenderloin over, and make the same slit on the opposite side.


Using the smooth side of a meat tenderizer, pound the tenderloin along the cut, and on both sides. When you are done, you should have a thin, flat sheet of meat. When flattening the meat, be careful not to puncture completely through, as this will make it difficult for the filling to stay in. Place meat in Worcestershire sauce, cover, and marinate for about an hour.


Melt butter in skillet. Once the butter has melted, add in the onions and cook for about 2 minutes, until onions are translucent and fragrant. Add in your garlic powder, black pepper, parsley, parmesan cheese, and crackers. Mix well and cook for about 1 minute, then remove from heat.


The next step is very important…try not to take too many taste tests of the filling or you will just end up eating it and there will be nothing to stuff the tenderloin with. I may or may not have personally experienced this…

Now it's time to stuff the tenderloin. Remove the tenderloin from the marinade, and get rid of any excess liquid. Lay the meat down flat, and spread filling evenly across the top, leaving just a little space around the edges. Carefully roll meat and filling, being careful to keep it tight as you roll it, and ending with the seam down. It should now resemble its original shape.


Cut enough twine to equal about six times the length of the tenderloin and truss the tenderloin. This will help hold the tenderloin together as it cooks. Brush the tenderloin with olive oil or melted butter, and generously season with salt and pepper. In a smoking hot skillet (I prefer cast iron), sear the tenderloin on all sides. Then place in oven and finish cooking to desired doneness.


When the tenderloin is done, remove from the oven and place on a flat surface to rest for 10 minutes. Then cut away the twine and cut widthwise to your desired thickness and serve!



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