Stuffed Venison Loin
Filled with an herbed dressing, stuffed venison loin grilled over charcoal is an amazing dish. The filling keeps the tender deer loin from drying as it grills, and adds excellent flavor.
Stuffed and Grilled Venison Loin - the Recipe
Tender venison loin, wrapped around tasty stuffing and grilled. Can't beat that! Here's the recipe...
- 1 large venison loin (backstrap)
- 2 cups breadcrumbs
- 2 tablespoons of white onion, chopped
- 2 tablespoons celery, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon of cracked black peppercorns
- 1 egg
- 1/4 to 1/2 cup beef broth
- 1 teaspoon fresh sage, chopped fine
- 1/2 teaspoon chopped garlic
Saute the onions, celery and garlic in olive oil until tender. In a mixing bowl, combine the breadcrumbs, salt, pepper, sage and parsley. Mix in the sauted vegetables, the egg, and just enough beef broth to make the stuffing into a thick paste.
Trim any silverskin off of the venison loin. Butterfly the loin and season it lightly with salt and pepper on both sides. Cover the cut side of loin with the herbed stuffing, roll it back together and tie it with butchers string. (Soak the string in water before tying the loin to prevent it from burning on the grill.)
Grill the stuffed venison loin over charcoal, at a medium temperature for twenty to thirty minutes. Turn one time after fifteen minutes. Coat the outside of the loin with olive oil before it goes onto the grill, and baste with oil once more when it's turned. When the internal temperature reaches 145F (medium rare), remove, slice into sections and serve. Remove at 160F if you prefer your venison medium well.
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