You can make your "stuffing" pretty much however you like............ but here's one of my ways.


My favorite!

Butterfly some tenderloins (really thick), marinate them in Dale's while making the stuffing....

Stuff them with a mix of........a little cooked Stove Top stuffing, a little cooked rice, just a little cream of mushroom soup stirred in, I like a little sliced fresh peppers in mine too, and some crumbled up fried bacon..............

Then sprinkle (which I COVER them) in the best dry seasoning on the market....... McCormick's Grill Mates, SPICY MONTREAL seasoning!!!

Roast them in a covered roasting pan (you know the speckled looking ones) until tender!!

Your tummy will thank you!

Ernie I tried this a few months ago with a backstrap off a doe I killed and BOY O BOY. There wasn't any leftover and its simple to make. This is definetly a recipe that I'll pass on. Thanks

Glad you like it........ I sure do!

Amen to Montreal seasoning! that alone on a venison steak (thats not over cooked) is had to beat!