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Shrimp-Stuffed Tenderloin

One of the finest ways to celebrate taking a fine buck, or for that matter a nice doe, is to invite company to enjoy eating "high on the deer."

This recipe makes use of the backstraps and provides a culinary treat which will have you wishing that half the deer was loin. It's fancy fixin's at their finest.

1 whole venison backstrap

1/2 - 1 cup Italian salad dressing

12 whole shrimp, cooked and peeled

1 teaspoon Old Bay seasoning

1 tablespoon butter, melted

2 teaspoons lemon juice

1-2 slices bacon


Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare wine sauce.

WINE SAUCE

1/2 cup real butter

1/4 cup finely chopped onion

1/2 cup sliced mushrooms

1-2 large garlic cloves, minced

1/2 cup white wine

1/2 teaspoon Worcestershire sauce

Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.

TIP: Serve with baked brown rice and baked apricots; both can be placed in the oven while the roast cooks. Add a green salad and you have a delicious meal.

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