View Full Version : Stuffed Deer Tenderloin

03-05-2008, 11:29 PM
Stuffed Deer Tenderloin

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.

03-08-2008, 08:03 AM
I'm thinking this could have possibilities on the grill, maybe even in the smoker.
However it gets done, it sure looks good to me. And I've got some loins in cold storage. :drooling:

03-08-2008, 09:40 AM
When I have a chance to make this, I always go to medium. I have smoked it, but closer to 250 rather 225 for about three hours depending on internal temp.. In my opinion any wild game with the mushrooms of your choice has got to be good.