How to Stuff and Truss a Loin, the Easy Way

How to Stuff and Truss a Loin, the Easy Way

One of the easiest, most elegant dishes to make is my Stuffed Venison Loin recipe. I use the backstrap for this recipe – not to be confused with the tenderloin which I adore! Really once you get the technique down, you can stuff flank steak, turkey, pork, venison, and chicken with no problem at all. The cooking times will differ depending on the type meat you use, but the technique remains the same. If you are using pork or poultry, set your oven to 350 degrees. After you brown the outside, place it in the oven and cook the meat all the way through.

This dish is perfect to serve at holidays because of its beautiful presentation and for the most part it can be prepared a day or so in advance and then brought to room temperature and cooked right before your guests arrive and kept warm in an oven heated at the lowest setting.

This meal can be made with any variation of fillings. I love using various types of cheese in mine, but if you don’t have any on hand bread crumbs, olive oil, and a few seasonal herbs will do just fine for a filling. Serve the loin with any seasonal vegetables and you have got it made.

Click here for the recipe to this video.

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6 Comments

  1. How long do you leave it in the oven?

    1. Stacy Harris says:

      If it is the tenderloin that you are stuffing, you don’t even need to put it in the oven. It will cook as much as it needs to just by browning, but if it is the backstrap, you will want to put it in a 350 degree oven for about 3 to 5 minutes depending on how large it is and how you like the doneness of your meat. You are just going to love this technique! Let me know how it turns out. I have the recipe on the site. It is linked in the text above the video. If you have anymore questions, just let me know! Have a great Thanksgiving.

  2. Hi Stacy, I have just found out about you and your site. How do I prepare and cook venison roast I just got from the processor from a fresh deer kill?

  3. Carol Pachniak says:

    What part is the loin? The tenderloin is not big enough. Is it the back strap you’re using?

    1. Yes, Carol. I’m using the back strap for this recipe. I’ll go in and make that more clear. Thanks!

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