Rosemary-Garlic Stuffed Venison

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Sun burned skin, an aching gluteus maximus, lower back pain, and pure exhaustion- the pains of Spring progress.

Here in the Wild West we have been enthusiastically charging through Ranch Chores. The chicks have permanently moved outdoors, new fencing is up, seeds have been planted and the garden beds are being prepped for installation. Spring fever is in full swing.

But I won’t actually be sharing any of those happenings with you today. Mostly because it took us a few mistakes to figure out how to properly install a fence and use a fence stretcher, I still haven’t figured out how to teach the ladies where to safely sleep, and my planted seeds just aren’t that cool.

But an easy dinner is. Easy dinners are amazing. And easy dinners following days outside are even better! On these busy work days, I typically come into the house with food, not cooking, on my mind. Which is how I came to make this Venison Tenderloin dinner. It’s packed with flavor, requires little prep, and satisfies the hardest ranch worker in the house.

Rosemary-Garlic Stuffed Venison
Author: 
Recipe type: Main Dish
Cuisine: Game
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 deer tenderloin
  • 1 generous rosemary sprig
  • 3 garlic cloves, pressed
  • 1 shallot minced
  • Salt and Pepper
  • Olive Oil
Instructions
  1. Slice the loin ¾ through lengthwise.
  2. Spread the pressed garlic and minced shallot inside the cut and lay the sprig of rosemary on top.
  3. Close the loin and secure with kitchen twine.
  4. Warm a cast iron skillet over medium heat. Lightly drizzle with olive oil and add the loin to sear on each side, salting and peppering each side to taste as you work.
  5. Move the skillet to the preheated oven and bake 10-15 minutes or until the thickest portion reaches 130 degrees Fahrenheit.
  6. Slice and serve with baked sweet potatoes and salad.

What are your go-to meals when you’re too tired to cook?

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