How to Stuff and Truss a Loin, the Easy Way
One of the easiest, most elegant dishes to make is my Stuffed Venison Loin recipe. I use the backstrap for this recipe – not to be confused with the tenderloin which I adore! Really once you get the technique down, you can stuff flank steak, turkey, pork, venison, and chicken with no problem at all. The cooking times will differ depending on the type meat you use, but the technique remains the same. If you are using pork or poultry, set your oven to 350 degrees. After you brown the outside, place it in the oven and cook the meat all the way through.
This dish is perfect to serve at holidays because of its beautiful presentation and for the most part it can be prepared a day or so in advance and then brought to room temperature and cooked right before your guests arrive and kept warm in an oven heated at the lowest setting.
This meal can be made with any variation of fillings. I love using various types of cheese in mine, but if you don’t have any on hand bread crumbs, olive oil, and a few seasonal herbs will do just fine for a filling. Serve the loin with any seasonal vegetables and you have got it made.
Click here for the recipe to this video.