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Stuffed Venison Tenderloin

Russ Myers


There's not much that can be said about a well prepared and delicious venison tenderloin, the prime cut from a successful deer hunt.

★★★★★ 3 votes
20 Min
20 Min
Stove Top


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2 slice
bacon, chopped
1 c
mushrooms, chopped
2 clove
garlic, minced
venison tenderloins
1/3 c
cream cheese, softened
2 Tbsp
2 Tbsp
olive oil
salt and pepper
butcher string or wooden skewers

How to Make Stuffed Venison Tenderloin


  • 1Lightly brown bacon in skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 to 4 minutes. Allow to cool.
  • 2Butterfly tenderloins, leaving a "hinge" on one side, lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrums over cream cheese. Spread bacon/mushroom mixture over cream cheese.
  • 3Fold outer edges over and roll like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and aseason with salt and pepper.
  • 4Place 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.

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About Stuffed Venison Tenderloin

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom

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