  Stuffed Venison Loin4 pounds venison Loin1/2 cup butter 1 Lb. fresh mushrooms, sliced 1 package (10-ounce) frozen spinach, thaw and squeeze dry 3/4 cup diced onion 1/2 cup diced celery 1 tsp salt 1/8 tsp. pepper 1/2 tsp. dried sage 1/2 tsp. dried thyme 2 tbsp. flour 1 tbsp. olive oil 1 small garlic dove, minced Salt and pepper to taste Preheat oven to 325 degrees. Slit Loin beginning on one side and cutting toward the other, being careful not to cut through the other side. Mince spinach very finely. Melt butter in a skillet. Saute mushrooms until lightly browned. Add 1/2 cup spinach, onion, celery, salt, pepper, sage and thyme. Saute until vegetables are tender. Blend in flour and cook 1 minute; cool mixture. Stuff mixture into slit. Lace string around Loin to close opening. Lay loin in shallow roasting pan. Rub outer surface of meat with olive oil. Sprinkle with minced garlic and any remaining spinach. Season with additional salt and pepper. Roast 1 1/2 hours at 325 degrees, or until meat thermometer registers desired degree of doneness. To serve, remove string, slice and place on a heated platter. Spoon any pan juices over meat. |