Stuffed Deer Tenderloin

To learn how to butterfly a tenderloin the easy way, watch this video from my Sporting Friend, Stacy Harris at Deer & Deer Hunting online.  If you don’t enjoy mushrooms and garlic, use herbs and stuffing like Stacy does in the video. Enjoy!


Stuffed Deer Tenderloin


  • 2 strips bacon chopped
  • 1 cup mushrooms chopped
  • 2 garlic cloves minced
  • 2 deer tenderloins silver skin removed
  • salt and pepper
  • 1/3 cup softened cream cheese
  • 2 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • butcher string or wooden skewers


  • Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.
  • Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.

Leave a Comment

Recipe Rating