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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
  • Salt
  • Pepper


  • 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.