Goat Cheese Stuffed Venison Loin
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Goat Cheese1 tbsp
Olive Oil1 cup
Red Wine1 cup
Sour Cherry (dry)1 cup
Black Walnuts (chopped)1 cup
Sugar1 tbsp
ButterDirections:
1
Place venison loin
2
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
3
Using a wooden spoon stuff goat cheese into the loin, completely filling the space
4
In a saute pan over high heat, add a tablespoon of olive oil and heat until smoking hot
5
Place venison chops in the pan to achieve a nice sear
6
2 minutes on each side
7
Set aside and reserve
8
In same pan, deglaze with red wine and reduce by half
9
Incorporate sour cherries, black walnuts, and sugar
10
Reduce to a glaze and finish with butter