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Thanksgiving Fare, Stuffed Venison Loin

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  • Complexity: medium
Thanksgiving Fare, Stuffed Venison Loin

Thanksgiving Fare, Stuffed Venison Loin is an authentic food the pilgrims enjoyed for special occasions.


  • 2 venison loins, butterflied
  • ½ cup breadcrumbs
  • ¾ cup shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • ½ cup olive oil
  • ½ cup chopped basil leaves
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • Step by Step Directions

    1. In a medium sized bowl, mix together breadcrumbs, cheeses, olive oil, basil, and garlic.

      Pre-heat oven to 350 degrees. Butterfly the two loins.

      Spread filling evenly over the loin. Roll up the loin and truss.

    2. Liberally sprinkle with salt and pepper. Place in smoking hot cast iron skillet. Brown loins on all sides. Place loins in 350-degree oven for 3 to 4 minutes. Remove from pan. Let rest. Slice into 1-inch pieces.

      Serve with Homemade Mashed Potatoes, rice, carrots, green beans, or salad.


      Usually browning the meat cooks the meat to very rare which is eatable. I like my stuffed venison loin rare to medium rare, therefore, 3 to 4 minutes total usually gives me that doneness. If you like yours a little more done, I suggest you leave it in the oven no longer than 6 to 7 minutes. If it gets cooked all the way through, your meat will be tough. I also use the tenderloin for this recipe and I do not put it in the oven at all. Since they are so small, the browning process is adequate.

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