Stuffed venison tenderloin

Yield: 4 Servings

Measure Ingredient
1½ pounds Tenderloin
10 Sun-dried tomatoes in olive
Oil
10 Basil leaves
2 tablespoons Pine nuts
6 slices Bacon

Butterfly the tenderloin about ½ to ¾ inch thick. Lay sun-dried tomatoes (leaving some of the oil on them) along one long edge, top with basil leaves and sprinkle the pine nuts alongside. Roll up jelly roll fashion. Wrap meat in bacon slices. In medium skillet over medium heat, fry the meat until the bacon is crisp on all sides (8-10 minutes). Transfer to an oven proof dish and bake in preheated 350 degree oven for 30 minutes or until desired doneness is reached (cut to test).

From: Rrr57@... (Rrr57) Date: 14 Oct 1997 04:31:24 -0600 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 30, 98

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