STUFFED DEER TENDERLOIN
I got this from HuntFishCook.com by Scott Leysath. He has some other great recipes and information on cooking game and a great TV show of the same name. Check it out! I followed the directions as written. This was absolutely Delicious!! Of course Tenderloin is the most tender cut of any and this recipe lets it shine.
3 strips bacon, chopped small
1 cup mushrooms, chopped small
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
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, and lay flat. Season inside with salt and pepper. Spread on a thin layer of cream cheese. 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.