Latest Episode:
- North Carolina Youth Shooting
Bob learns about Shooting Sports with a championship high school team from North Carolina. They compete in trap shooting, rifle, archery and hunter ed.
- Stuffed Venison Tenderloin | The Sportsman’s Table
Chef Scott Dwyer from “Between the Antlers” restaurant in Georgetown SC serves up a scrumptious stuffed venison tenderloin dish.
Between the Antlers Restaurant – Georgetown, SC
Stuffed Venison Tenderloin
Venison whole loin
- Goat cheese
- Spinach
- Dried cranberries
- Dijon mustard
- 4 slices prosciutto pork
- S&P
Venison RouladeIngredients:
- 1 whole venison loin
- 1 Tbsp Dijon mustard
- 3 oz goat cheese
- 2 oz dried cranberries
- 4 slices prosciutto
- 1 Cup baby spinach
- S&P to taste.
Execution:
- Feather cut whole loin
- Layer cheese, berries and spinach on the cut of meat.
- Roll into a roulade.
- Rub outside with Dijon, salt and pepper.
- Wrap in prosciutto
- Bake at 400 until internal temperature reaches 130 degrees.