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 Post subject: Stuffed venison loin
PostPosted: 26 Oct 2010, 13:13 
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Joined: 19 Oct 2010, 09:36
Posts: 1021
Location: Girard, PA
(4) lbs venison loin
(1) 10 oz package of frozen spinach (thawed and squeezed dry)
(1) lb fresh mushrooms (sliced)
(3/4) cup diced onion
(1/2) cup diced celery
(1) small clove of garlic (minced)
(1/2) cup of butter
(1) tsp salt
(1/4) tsp black pepper
(1) tsp sage
(1) tsp thyme
(1) tbsp flour
(1) tbsp olive oil

Cut loin beginning on one side cutting toward the other side. Do not cut all the way through. (usually I leave about 1/2" in tact)

Mince spinach very finely. Melt butter in skillet. Saute mushrooms. Then add 1/2 cup of spinach, onion, celery, salt, pepper, sage, and thyme. Cook until all vegetables are tender. Then stir in flour and cook for 1 minute then let cool. Stuff mixture into the lion then tie it all closed with butchers twine.

Preheat oven to 325 degrees. Lay lion in a shallow roasting pan. Rub the surface of the meat with olive oil. Sprinkle with garlic and remaining spinach. Season to taste. Roast at 325 degrees for 1-1/2 hours. Spoon any pan juices over the meat to baste. Enjoy


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 Post subject: Re: Stuffed venison loin
PostPosted: 05 Nov 2010, 15:29 
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Joined: 31 Oct 2010, 11:33
Posts: 94
Location: Michigan's U.P.
This sounds fantastic.


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