Smokey Stuffed Venison
SMOKEY STUFFED VENISON Whether it's a special holiday meal or a fancy weeknight dinner, stuffing a wild backstrap or tenderloin makes a beautiful crowd-pleasing presentation and keeps the lean cut of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smokehouseproducts.com.
Cooking tools:
- Smoker
- Meat tenderizer
- Instant-read thermometer
- Oven bag
- Butcher's twine
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Fork
- Measuring cup
- Measuring spoon
- Wax paper
Ingredients
- 1-2 pounds wild game backstrap
- 1/2 cup butter
- 1 diced onion
- 1 cup diced celery
- 1/4 cup diced red bell pepper
- 1 tablespoon minced garlic
- 2 tablespoons capers
- 1/4 cup dried cherries or cranberries
- 1/4 cup minced carrot
- 1/4 finely chopped kale or spinach
- 1/2 cup beef stock or broth
- 2 cups dried bread cubes
- 1 egg, beaten
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1 oven roasting bag
- Smokehouse Wood Chips, desired flavor
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