There is nothing better than cooking with cast iron.
The ease of taking your food from stovetop to oven, knowing you will end up with a dish cooked to perfection, makes this a must have kitchen staple.
Along with the ease of being non-stick and the comfort of knowing this investment will last a lifetime, cast iron brings a nostalgia, comfort and old-time feeling into the preparation of a meal.
(Bonus points if it is your grandma’s skillet.)
Using a cast iron skillet for this tenderloin produces a crisp, browned outside and a tender, cooked-to-perfection inside.
- 1 (10-12 inch) tenderloin (elk, deer, or whatever game you have on hand.)
- 1 cup crumbled blue cheese
- 8-10 strips of bacon
- 2 cups fresh spinach
- 1 onion, diced
- 1 ½ cup mushrooms, sliced
- Preheat oven to 425
- Cook bacon on cookie sheet in oven at 350 until done, crumble, set aside
- Heat cast iron skillet, coat bottom with olive oil
- Sauté diced onion and mushrooms until tender
- Toss spinach in with onion and mushrooms; cook until just wilted, remove veggies from pan, set aside.
- Add olive oil to pan and allow to heat
- Butterfly tenderloin and season with salt, pepper, rosemary and thyme
- Spread veggie mixture on half of tenderloin, top with bacon and blue cheese
- Roll top half of tenderloin over and secure with kitchen twine
- Drizzle olive oil over roast. Season with salt, pepper or garlic salt
- Sear both sides of tenderloin in cast iron until brown
- Place into oven, uncovered for 30 minutes or until desired doneness.
- Remove from oven, cover with foil and let rest for 15 minutes before serving.
- Serve with Easy No-Kneed Skillet Bread (below), a salad and roasted baby potatoes for a sure-to-please meal.
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