Smoked Stuffed Venison Tenderloin

I have been meaning to start putting some of my food adventures up on here as well.  I like to eat, but I don’t usually follow recipes.  This will serve more as a guide, as I believe that food is like art, and there is not “correct” formula.  You need to make your food taste good to you.

I am not always a fan of straight venison, so I am always looking for creative ways to prepare it.  I knew that I wanted to try smoking it, but that wouldn’t be enough.  It needed something extra, so I decided to filet it and stuff it.

Here is what I did…

1 venison tenderloin piece- 6″ long

3-4 stalks of asparagus w/ends trimmed off

2 green onion stems

2-3 garlic cloves minced

2 button mushrooms sliced

Optional: sliced jalapenos, sour cream

Filet the meat so that it is about 1/2″ thick on all sides.  I start by making one cut across the top lengthwise, and then cutting back across opposite of the first cut.  You should end up with two “flaps” of meat and a center section.   In a medium-high heat pan with butter and olive oil, saute the asparagus, onions, and mushrooms(jalapenos if desired).  Cook until vegies are slightly softened.  Season all sides of venison with your favorite rub, or just some salt and pepper.  Spread a thin layer of sour cream on the inside of one of the flaps, if desired.  Lay the vegies lengthwise on center portion of meat.  Spread garlic evenly across the inside of the meat.  Close one flap of the meat over the vegies, and then the other flap over that.  Use a soaked skewer or metal skewer to “stitch” together the meat at the exposed seam.  In the same pan that the vegies cooked in, sear the wrap on all sides, rotating as necessary.  If the pan is over medium-high heat, each side should only take 30 seconds or so.

In the smoker, bring the temperature up to 300, and get a good smoke going.  For red meats, I like to use mesquite.  Put the wrap in the smoker and cook at 300 for about 50 minutes, or until it is done to your liking.  Take out of the smoker when done, and let rest for 15 minutes or so.  Slice the meat into 1″ thick medallions, and serve while hot.  You can prepare an au Jus if you like, or some other sauce, but it is not necessary.  I made a baked sweet potato to go with mine.

December 5, 2012 | Categories: Good Eats | Tags: Deer, dinner, food, garlic cloves, gourmet, home cooking, Hunting, meat, Michigan, outdoors, Pure Michigan, recipe, Reviews, smoked, smoker, venison, venison tenderloin, wild game | Leave a comment