Mushroom Stuffed Venison Tenderloin

My husband loves this. You can make this with any kind of tenderloin meat. Venison, elk, or pork. It is very easy and it will be a big hit with everyone…

Submitted by Robin M.


– 5 tablespoons extra-virgin olive oil for brushing

– 4 slices of bacon, chopped

– 8 ounces cremini mushroom, thinly sliced

– Kosher salt and freshly ground pepper

– 1 clove garlic, finely chopped

– 1 Tablespoon breadcrumbs

– 1/2 cup chopped fresh parsley

– 2 venison tenderloins (2 to 2 1/2 pound total) trimmed or you can use elk or pork

– 1/2 teaspoon grated lemon zest


1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushroom, 1/2 teaspoon salt, and pepper to taste. Cook until the  mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the loin and pat dry. Butterfly the loin; make a 1-inch incision down the length of each tenderloin; do not cut all the way through. open meat like a book so the tenderloins lie flat.

3. Cover each tenderloin with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick. starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll each tenderloin. Secure the seams with the toothpicks.

4. Preheat grill to medium high, brush the grates with olive oil. Brush the tenderloin rolls  with olive oil and season with salt and pepper. Grill turning, until a thermometer inserted into the center of each tenderloin registers 140⁰ , about 25 to 30 minutes. Transfer to a cutting board to rest. about 10 minutes.

5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove toothpicks and slice the tenderloin rolls. Top with parsley oil.

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