Stuffed Venison Tenderloin

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Venison whole loin

• Goat cheese
• Spinach
• Dried cranberries
• Dijon mustard
• 4 slices prosciutto pork
• S&P

Venison Roulade

Ingredients:

• 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.