Venison Tenderloin With Crab Meat Stuffing
A savory venison tenderloin stuffed with crab meat and cornbread, wrapped in bacon, offering rich flavors perfect for special occasions and hearty gatherings.
Ingredients
Instructions
- Mix up 2 cups of cornmeal, 1 cup flour, 2 eggs, and buttermilk to achieve a cornbread consistency.
- Bake at 400 degrees Fahrenheit until golden brown.
- Season the venison tenderloin with Lawry's Seasoned Salt and pepper.
- Slice the tenderloin down the center to create a pocket.
- Crumble the baked cornbread into bite-sized pieces.
- Add crab meat and enough water to moisten the mixture.
- Season the stuffing with Lawry's Seasoned Salt and pepper.
- Place the stuffing down the center of the tenderloin and wrap it with kitchen string to secure.
- Wrap strips of bacon around the tenderloin and secure with toothpicks.
- Place the prepared tenderloin in an oblong baking dish; do not cover.
- Bake at 200 degrees Fahrenheit for 3-4 hours until the internal temperature reaches 180 degrees Fahrenheit.
- Remove from oven and let sit for 30 minutes before slicing and serving.
Tips & Substitutions
For enhanced flavor, consider using fresh crab meat instead of canned. If venison isn't available, you can substitute with beef tenderloin. When preparing the cornbread, adding a touch of honey can bring a delightful sweetness that complements the crab. Ensure the mixture is moist but not overly wet; you can adjust the water as needed.
Serving Suggestions
Slice the tenderloin into thick medallions and serve it alongside roasted vegetables or a fresh salad. A side of creamy mashed potatoes pairs beautifully with this dish. For an extra touch, drizzle a lemon-butter sauce over the slices to enhance the flavors. This dish makes a stunning centerpiece for any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the tenderloin in a preheated oven at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. This will help retain moisture and flavor, ensuring a delicious meal.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Tenderloin With Crab Meat Stuffing contains roughly 8 calories, with 1g protein, 0g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffing ahead of time?
Absolutely! You can prepare the crab meat stuffing a day in advance. Just store it in an airtight container in the refrigerator. When you're ready to cook, stuff the tenderloin and proceed with the recipe as directed. This can save time on a busy cooking day.
What can I serve with venison tenderloin?
Venison tenderloin goes well with hearty sides like roasted root vegetables or wild rice. You might also consider pairing it with a tangy cranberry sauce to complement the richness of the meat. A crisp green salad provides a refreshing contrast to the dish, balancing the flavors nicely.
How can I tell when the venison is done cooking?
The best way to check for doneness is by using a meat thermometer. Venison should reach an internal temperature of 180 degrees Fahrenheit for optimal tenderness. If you prefer it slightly less cooked, aim for 160 degrees Fahrenheit; just be aware that it may be less tender at that temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).