"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Venison Loin with Peppers Recipe

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This recipe for Venison Loin with Peppers, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Gage-Cauley
Added: Wednesday, October 31, 2007


8-12" section of the thickest part of your venison tenderloin - whole
Chopped assorted sweet red, green and banana peppers
Chopped onion
Minced garlic
Balsamic vinegar
Olive oil
salt and pepper
Paul Newmans Sun Dried Tomato dressing

**All the amounts above really depend on how big your tenderloin is - use your best judgement.

Make a length wise slit down the center of your tenderloin - not quite to the bottom, you are making a trough of sorts.
Sprinkle a bit of balsamic vinegar and olive oil down the slit in the meat.
Mix your chopped peppers, onion and garlic together and put down the middle of your tenderloin. Season as desired with salt and pepper.
Using toothpicks "pin" the sides of the tenderloin up around the pepper stuffing.
Place pepper stuffed loins in a glass baking dish.
Pour dressing over loins and allow to marinate 2-6 hours (more is OK).
If you are worried about the loin being to dry you could drape bacon over the loin - we prefer not to. Grill loins over medium heat - be careful not to overcook your venison.
Serve with sautéed mushrooms.




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