The loin or backstrap is that super tender strip of meat nestled along the spine. It is tender and delicious without much fuss.
This recipe can be made with whatever stuffing ingredients you have on hand and adapted to personal preference. You can use a traditional stuffing mix or whatever veggies you’d like to try.
Stuffed and Barded Venison Loin
venison loin, about 3 lbs.
3-6 slices of bacon
1 shallot or ½ small red onion, diced (about 1/4 cup)
2 cloves garlic, minced (about 1 Tbsp)
1 cup chopped mushrooms
2 cups spinach leaves
¼ cup red bell pepper, diced
1 Tbsp olive oil
1 tsp Italian seasoning (herb mix)
4 oz. grated Italian cheese, such as Parmesan and/or provolone salt and black pepper to taste
Heat olive oil in a sauté pan over medium heat. Add shallot, mushrooms, pepper, garlic, Italian seasoning, and spinach. Sauté a few minutes until the spinach is wilted and the onion is soft. Remove from heat.
Preheat oven to 400 degrees Fahrenheit.
Butterfly the loin by slicing on the narrow, long edge of the meat, cutting down to about half an inch from the bottom and opening it up like a book. Salt and pepper the meat and place on a baking sheet.
Spread the sautéed vegetable mix on one side of the meat and put the cheese on top. Fold the other side on top and secure the meat with toothpicks if necessary. Lay bacon on top.
Place in the oven and cook for just 20 minutes. Remove from oven and let rest about 5 minutes. Pour off any juice into a small sauce pan and add some venison or beef stock to equal ~1 cup broth and whisk in 1-2 tsp of cornstarch. Cook over medium high heat until slightly thickened. Taste and season with salt, pepper, and/or Italian seasoning. Or you can skip making the gravy and just serve with the pan juice.
To serve, slice the loin and drizzle the juice or gravy over top.
Note- I tossed potatoes in olive oil, minced garlic, parsley and seasoning and cooked them in the same pan as the loin.