Stuffed Venison Loin
Stuffed Venison Loin is truly simple, elegant, and magnificently succulent. Stuffings can range from a mushroom stuffing to a pomegranate stuffing. A cornbread stuffing is one the pilgrims may have used, and it would work equally as well.
Ingredients
- 2 venison loins, butterflied
- ½ cup breadcrumbs
- ¾ cup shredded mozzarella cheese
- 1 cup Parmesan cheese
- ½ cup olive oil
- ½ cup chopped basil leaves
- 2 cloves garlic, minced
- Salt
- Pepper
Instructions
- In a medium sized bowl, mix together breadcrumbs, cheeses, olive oil, basil, and garlic.
- Pre-heat oven to 350 degrees. Butterfly the two loins.
- Spread filling evenly over the loin. Roll up the loin and truss.
- Liberally sprinkle with salt and pepper. Place in smoking hot cast iron skillet. Brown loins on all sides. Place loins in 350-degree oven for 3 to 4 minutes. Remove from pan. Let rest. Slice into 1-inch pieces. Serve with Homemade Mashed Potatoes, rice, carrots, green beans, or salad.
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