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.
- 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
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.