Stuffed Venison Loin with Mushrooms, Nuts and French Tarragon

This recipe literally has thousands of options… you can stuff venison loin with pretty much anything that you like. One tip I would say is to try and find anything that adds a bit of moisture to the loin, such as bacon – as an example.

I personally prefer Fallow Deer/Takbok loin – but this will go with any venison loin.

Click here to purchase from our choice of Venison

Stuffed Venison Loin

Prep Time20 mins
Cook Time20 mins

Equipment

  • You need a pan / skillet / pan that can go on the hob, then the oven

Ingredients

  • `1 kg whole loin some loin are only 700/800g adjust accordingly
  • Olive oil
  • 3 tbsp butter melted
  • 250 g mushrooms choose your favourite – fine sliced and diced
  • 2 shallots finely sliced
  • 3 tbsp bread crumbs
  • 3 cups pecan nuts or walnuts
  • Salt and Pepper
  • 2 tsp french tarragon

Instructions

  • Make sure the Loin is at room tempreture
  • Preheat oven to 180°C.
  • In a saucepan, and medium heat – add the oil, mushrooms, french tarragon and shallots and fry until soft
  • Drain the excess liquid and allow to cool
  • Now toast the nuts, making sure they do not burn. Chop finely then add to the mushroom mix
  • Add salt and pepper, breadcrumbs and the melted butter to the mushroom mix
  • Stir through and combine the mixture
  • Now slice the loin carefully in the middle, do not cut through make sure you can butterfly the loin. Place your hand firmly on the top and slice horizontally, about 3/4 of the way.
  • Spread the mixture down the middle of the loin
  • Close the loin and make sure its closed tight. Like a cylinder shape. Fasten with twine or kitchen string.
  • Season the loin with Salt and pepper
  • On a high heat, add oil to the pan and wait until smoking hot. Sear the loin all round, say 2 minutes each side.
  • Place in the oven for about 5 minutes. Using your meat thermometer, I aim for 55°C internal tempreture.
  • Do not overcook, you will not enjoy it
  • Lastly, it is very important to let it rest for 10 mintes before slicing.

Notes

The great thing about Venison loin is you can swap the stuffing for pretty much anything. Swap the mushroom for cheese, bacon, maybe netvet? Swap the tarragon for thyme, rosemary, oregeno? Swap the nuts for dried fruit? The combinations are endless, I usually just go with what I have in the kicthen

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