Stuffed Venison Loin

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Prep Time20

Cook Time20

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