Typically 8’s Stuffed Venison Loin

Legendary Whitetails 2/26/2013

Low heat cooking method wont dry this loin out. And stuffing makes you eat your veggies… Submitted by Rodney B.

Ingredients

– Red wine

– Backstrap

– Seasoning

– Veggies

– Olive oil

– Worcestershire sauce

– Salt

Directions

Prep 1/4-1/2 of a backstrap by cutting a slit from on end to almost to the other

Marinade:

– Mix 2 Cups wine

– 1 Tbsp. salt

– 3 dashes of worcestershire sauce

– 1 Tbsp. olive oil (marinade over night)

Stuffing:

Chop mushrooms, onions,celery.red bell peppers, carrots (what ever you prefer), put all of the veggies in the hole you cut into the meat

Seasoning:

Depends on your taste or style. I use paprika, garlic powder, ground pepper, and oregano. Roll the meat in this seasoning

Cooking:

Loosely wrap with foil and bake in a pan 250 degrees for about 25 – 35 minutes

Serving:

Don’t use rice, use noodles, slice loin and enjoy

Cooking Time:

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