Recipe courtesy of Brandt Evans

Goat Cheese Stuffed Venison Loin

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  • Level: Easy
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1 Venison Loin, approximately 3 pounds

1 cup goat cheese

1 tablespoon olive oil

1 cup red wine

1/2 cup dry sour cherries

1/2 cup chopped black walnuts

1/2 cup sugar

1 tablespoon butter


  1. Place venison loin. Cut a small hole in each end of the loin with a long boning knife and using a clean sharpening steel widen the hole to extend the length of the loin. Using a wooden spoon stuff goat cheese into the loin, completely filling the space. In a saute pan over high heat, add a tablespoon of olive oil and heat until smoking hot. Place venison chops in the pan to achieve a nice sear. 2 minutes on each side. Set aside and reserve. In same pan, deglaze with red wine and reduce by half. Incorporate sour cherries, black walnuts, and sugar. Reduce to a glaze and finish with butter.
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