Recipe courtesy of Brandt Evans
Goat Cheese Stuffed Venison Loin
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 7
- Cholesterol
- 19
- Sodium
- 109
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.