Recipe courtesy of Brandt Evans

Level:: Easy

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Brandt Evans, Kosta's, Cleveland, OH

My Private Notes

Name: Goat Cheese Stuffed Venison Loin
Ingredients: 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