Shrimp Stuffed Venison Tenderloin

[newhunterette]

a new recipe being tried this weekend in my house :)

Shrimp Stuffed Venison Tenderloin

1 whole venison tenderloin
1/2 -1 cup Italian salad dressing
large shrimp or jumbo prawns, cooked and peeled
1 tsp seafood spice (see below for spice combinations)
1 Tbsp butter, melted
2 tsp lemon juice
1-2 slices bacon

Cut the tenderloin 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/prawns in water seasoned to taste with seafood spice and peel. Place shrimp/prawns end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp/prawns. place bacon on shrimp/prawns and close meat with string or toothpicks. Place loin in a broiler pan and roast at 400 degrees for about 40 minutes or until to your preferance of doneness. Prepare wine sauce.

Wine Sauce

1/2 c real butter
1/4 c finely chopped onion
1/2 c sliced mushrooms
1-2 large garlic cloves, minced
1/2 c white wine
1/2 tsp Worcestershire sauce

seafood seasoning
1 Tbsp ground bay leaves
2-1/2 tsp celery salt
1-1/2 tsp dry mustard
1 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp ground ginger
1 tsp paprika
1/4 tsp crushed red pepper flakes
1/4 tsp ground mace
1/4 tsp ground cardamom

Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup

[huntergirl270]

OH YEAH!!! This will be tried out within the week. Thanks :)

[3kills]

i m expecting pictures....sounds good

[moosinaround]

A new angle on surf and turf! Very tasty! Moosin

[The 'Hummer']

What time??:razz: Sounds great Ali. Let us know how it turns out.

[Gateholio]

If you make a hole in the end of the tenderloin, then slide a sharpeing steel into the middle of the loin, you can make a hole for the filling without opening up the loin.

You poke a hole as deep as your long, thin knife will go, then slide in steel, and work around, enlarging hole. Do it form opposite end if needed.

Then you take your filling (In this case I would cut the prawns and bacon up into smaller pieces) and squirt it into the hole wiht a piping bag, or even just use your fingers to force it in.

Benefit of this is that it retains the juices in the meat and in the filling better. And...when you slice it you have cool donut looking piece of meat wiht filling in the middle. Looks nicer...

[newhunterette]

If you make a hole in the end of the tenderloin, then slide a sharpeing steel into the middle of the loin, you can make a hole for the filling without opening up the loin.

You poke a hole as deep as your long, thin knife will go, then slide in steel, and work around, enlarging hole. Do it form opposite end if needed.

Then you take your filling (In this case I would cut the prawns and bacon up into smaller pieces) and squirt it into the hole wiht a piping bag, or even just use your fingers to force it in.

Benefit of this is that it retains the juices in the meat and in the filling better. And...when you slice it you have cool donut looking piece of meat wiht filling in the middle. Looks nicer...

Thanks for the tips Clarke - I will do that and if i get the chance I will do step by step pics :)

looking forward to trying this for sure

dinner is at 6:30 Sunday :) hehehehehe

[rbduck]

It`s a little late but it`s almost worth the drive from here for Sunday dinner. I might just make it if I fly.:wink:

Ron:mrgreen:

[thunderheart]

mmmmmmm thats all i can say ... mmmmmmmm
oh and glad we have chefs and masters on this site .. thank you

[6 K]

Added to recipe file.
Thanks,:D I got a pork tenderloin in the freezer I was looking to do something different with.
Cool tip Gatehouse, I was woundering how that was done.

[Gateholio]

Added to recipe file.
Thanks,:D I got a pork tenderloin in the freezer I was looking to do something different with.
Cool tip Gatehouse, I was woundering how that was done.


In the long run, it's easier than "butterflying" a piece of meat. A littl emore work to begin with, but holds togehter when you cook it and slice it.:razz:

[6 K]

I started prepping this for dinner tomorrow and discovered that there are no instructions for the wine sauce:confused:.
I’m thinking it is for basting, Yes?

[newhunterette]

I started prepping this for dinner tomorrow and discovered that there are no instructions for the wine sauce:confused:.
I’m thinking it is for basting, Yes?

oh my bad - sorry I just assume people know sauces sorry about that - cerebral flatulence

yes the wine sauce is pouring onto venison when done and serving

combine the ingredients in a sauce pan melting butter, add onions untilled slightly tender, adding mushrooms and garlic, add wine and worchestershire sauce belnding all ingredients until is cooks down to a nice glazing sauce

[6 K]

quote=newhunterette;403272] cerebral flatulence

Yes the wine sauce is pouring onto venison when done and serving

Combine the ingredients in a sauce pan melting butter, add onions untilled slightly tender, adding mushrooms and garlic, add wine and Worcestershire sauce blending all ingredients until is cooks down to a nice glazing sauce[/quote]


AAHH Very GOOOOD!, Very good indeed.
Thank you

Cerebral flatulence- L.O.L., that is hilarious :lol:

[newhunterette]

quote=newhunterette;403272] cerebral flatulence

Yes the wine sauce is pouring onto venison when done and serving

Combine the ingredients in a sauce pan melting butter, add onions untilled slightly tender, adding mushrooms and garlic, add wine and Worcestershire sauce blending all ingredients until is cooks down to a nice glazing sauce


AAHH Very GOOOOD!, Very good indeed.
Thank you

Cerebral flatulence- L.O.L., that is hilarious :lol:[/quote]


:)

I want a full report 6-k

going to go prep mine now :)

[newhunterette]

well here are a few pics from prep and dinner :)

I made a nice creamy clam chowder for a starter, tossed salad, french bread and then seasoned breaded potatoes, carrots and the shrimp stuffed tenderloin with white wine mushroom sauce

another hit with my family :)

Clam Chowder to start
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00135.jpg

come sit down and join us
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00140.jpg

Gatehouse's idea of stuffing :) made it perfect to do (thanks for the tip Clarke)
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00126.jpg

prepping shrimp with the seasoning
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00127.jpg

wine chosen for white wine sauce
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00130.jpg

http://i187.photobucket.com/albums/x185/ioarana/food/DSC00131.jpg

white wine mushroom sauce
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00136.jpg

stuffed tenderloins
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00149.jpg

http://i187.photobucket.com/albums/x185/ioarana/food/DSC00151.jpg

yummy :)
http://i187.photobucket.com/albums/x185/ioarana/food/DSC00153.jpg

[bsa30-06]

Nice job Ali , looks great.

[huntergirl270]

Looks YUMMY. Feel free to bring any leftovers with you when you come out to the wack tomorrow! :)
(I highly doubt if there were any leftovers lol)

[newhunterette]

Looks YUMMY. Feel free to bring any leftovers with you when you come out to the wack tomorrow! :)
(I highly doubt if there were any leftovers lol)

well there may be a little left over hehehehehe

[3kills]

looks awesome except for the carrots of course...carrots are yucky LOL

[newhunterette]

looks awesome except for the carrots of course...carrots are yucky LOL

I know heaven forbid we serve vegetables lol but remember I have one kid who isn't keen on being a meat eater so I have to throw a few vegies her direction lol once in a while:razz:

[3kills]

oh i like veggies and we eat veggies with almost every mean in some way or another but i dont do carrotts LOL....

[Piperdown]

Looks awesome one thing though, the cork was still in the wine bottle in the pics..., bad girl

[newhunterette]

Looks awesome one thing though, the cork was still in the wine bottle in the pics..., bad girl

oh me bad again - will ya forgive me to know the bottle is now empty hehehehehehehehehehe

[BEARSLAYER]

That looks awesome,I am so going to try that tomorrow night! I was wondering what I was going to do with all those tenderloins I have in the freezer. Always looking for a new angle on ways to cook. Thanks!

[newhunterette]

AAHH Very GOOOOD!, Very good indeed.
Thank you
:lol:


Here is K6's Shrimp Stuffed venison - we made this the same night :)


http://i187.photobucket.com/albums/x185/ioarana/food/k6versian.jpg

[2slow]

Man I short out more keyboards from drooling on them from reading these recipes.....

Nice looking meal

[goatdancer]

Ali
I gained 15 lbs just looking at the pictures.

[6 K]

Thanks for posting my pic for me N.H. I really need to spend some time and figure out how to do that properly.
Great recipe by the way. It was excellent.
Can't wait to try it with moose.

Just in case anyone is wondering, that is Alexzander Kieth's red amber ale in the glass. A perfect match for the meal I.M.H.O.