Ingredients:

2 venison loins, butterflied**
1/2 cup breadcrumbs
3/4 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 teaspoon dried Italian seasoning
2 – 4 tablespoons canola oil
Fresh pepper, to taste
Canola oil for sautéing

Basic Brine Ingredients:

3 cups water
2 tablespoons kosher salt
Fresh ground pepper

Basic Brine Directions:

Heat 3 cups water (I do this for a couple minutes in the microwave).
Add salt and ground pepper to water.
Place venison loins in brine and refrigerate for several hours or overnight.

Directions:

Preheat oven to 350 degrees.
Remove venison from brine and place on wire rack at room temperature for 30 minutes to allow meat to “dry.”
Combine breadcrumbs, both cheeses, Italian seasoning and canola oil in bowl.
Stir stuffing together until entire mixture is combined.
Place stuffing inside of venison loin; fold loin back over to encase stuffing.
Season the outside of the venison loin with freshly cracked pepper.
Preheat oven to 350 degrees.
Sear venison loin (both sides) over medium-high to high heat until outside is nicely browned (be careful not to let the loin “open” or the stuffing will come out).
After loin is seared, move the entire pan to the pre-heated oven and finish cooking until desired temperature is reached.

**To butterfly the loin simply make a cut lengthwise into the center, stopping short of the opposite edge so that you do not cut all the way through.

This post was originally shared on the GrowingDeer Facebook page. Click this link to read the original post and comments.

This recipe was inspired by watching Stacy Lyn Harris make the stuffed venison seen here.