INGREDIENTS
- 1.5 lb elk eye-of-round
- 1 cup green apple, finely chopped
- 3/4 cup panko breadcrumbs
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup olive oil
- 1 tsp flat leaf parsley, finely chopped
- 1 tsp fresh thyme
- kosher salt
- freshly ground black pepper
- 5 thick cut bacon slices
- butcher's twine
INSTRUCTIONS
- Preheat oven to 400 degrees and set a 12” cast iron skillet in the oven to also preheat.
- Place the eye-of-round lengthwise on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly 1/2 inch thick.
- In a bowl combine the chopped green apple, panko breadcrumbs, gorgonzola cheese, parsley, thyme and olive oil. Mix well. Generously season the meat with kosher salt and freshly ground black pepper. Spread the stuffing evenly over one-half of the cut side. Take the other half of the meat and cover the stuffing – like closing a book. Wrap the meat with the bacon slices and tie to secure closed with butcher’s twine.
- Carefully remove the preheated cast iron skillet from the oven. Set the stuffed eye-of-round in the skillet and bake for 30-35 minutes or until your preferred doneness. Use a meat thermometer if needed - 130 to 135 degrees. Remove from oven and set aside to rest for 10 minutes.
- Slice and serve with your favorite side dishes.
Roasted venison tenderloin
Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. From there, cook them until medium-rare, which is 135 degrees F.
Ingredients
2 (1 TO 1 1/2 LBS) VENISON TENDERLOIN
1/4 CUP DRY RED WINE
2 CLOVES GARLIC, MINCED
2 TBSP SOY SAUCE
1 1/2 TBSP RED WINE VINEGAR
1 TBSP, PLUS EXTRA SPRIGS FOR GARNISH FRESH ROSEMARY, CHOPPED
1 TSP, PLUS MORE FOR GRILLING COARSELY GROUND BLACK PEPPER
1/2 CUP HIGH-QUALITY OLIVE OIL OR VEGETABLE OIL
AS NEEDED COARSE SALT
Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified.
Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with Black Pepper, freshly ground and less generously with coarse salt.
Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side.
Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135F on a meat thermometer).
Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired. Enjoy!
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I made the one on top two days ago, it was delicious. I am going to make the one on the bottom tomorrow. I use half an elk backstrap instead of a top round .