| Community > Butchering, Cooking, Recipes |
| Stuffed Deer Tenderloin |
| (1/1) |
| Shadow Cat:
4 servings 2 strips bacon, chopped 1 cup mushrooms, chopped 2 garlic cloves, minced 2 deer tenderloins, silver skin removed salt and pepper (or DU Steak and Chop!) 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. |
| jackelope:
looking forward to trying this one on the eve of opening day in a couple weeks....except i think we'll use the backstrap. what do you think? |
| Shadow Cat:
Sounds great! Let me know how it turns out! :drool: |
| robb92:
Sounds good will have to try it!! Thanks for posting it!! |
| Shadow Cat:
Hope you enjoy it. |
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