Recipe: Savory Stuffed Venison Loin

Venison backstraps (or loins) are often considered the best trophy a hunter can secure. Most deer enthusiasts covet the loins, as they make preferred steaks or boneless roasts. The loin is versatile and can be done in many ways, but stuffing and cooking it to perfection pays homage to the deer.

The rear portion of the loin, closest to the back hips, is referred to as the New York strip or would be a portion of a T-bone or porterhouse steak. The top portion, closest to the neck, produces the rib steaks, which tend to be marbled and are not as thick on a deer. The thick portion of the loin is best for stuffing, as it provides more room to make a pocket incision.

Onions or shallots, mushrooms, fresh herbs, butter, and a soft spreadable cheese make a savory stuffing that accents the venison's flavor and helps keep it moist.

Ingredients

• 2 to 3 lb venison loin
• 2 Tbsp oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Stuffing

• 2 Tbsp butter
• 1 Tbsp oil
• 1 medium onion, diced small
• ½ lb mushrooms, diced small
• Salt and pepper to taste
• ½ cup white wine
• 12 to 15 stems of fresh parsley, chopped
• 3 oz Gournay cheese, such as Boursin Garlic and Fine Herbs

Directions

1. Preheat oven to 400°F.
2. Melt the butter in a large frying pan over medium heat. Add the oil and incorporate with the butter. Add the onion and sauté for three minutes. Add the mushrooms and sauté for three minutes.
3. Add the salt and pepper to the onions and mushrooms and pour in the white wine. Allow the ingredients to simmer until the wine reduces into a thick sauce.
4. Add the chopped parsley and Boursin cheese. Stir until the ingredients are blended and heated through.
5. With a long-bladed boning knife, cut a channel lengthwise in the center of the venison loin. Do not cut through the side of the loin. Stuff the cheese mixture into the loin or use a piping bag.
6. Rub the venison loin with the seasoning salt, pepper and garlic powder.
7. Add the oil to a Camp Chef cast-iron frying pan over medium-high heat and sear the loin on all sides.
8. Place the loin and frying pan in the oven for 12 minutes for medium-rare. Remove the loin from the frying pan and wrap in foil for five minutes.
9. Slice the loin into ½-inch pieces, displaying the stuffing in the center of each slice. Serve hot.