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.
Stuffed Venison Loin
- You need a pan / skillet / pan that can go on the hob, then the oven
- `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
- 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.