Try this Stuffed Venison Tenderloin recipe, or contribute your own.
Suggest a better descriptionButterfly the tenderloin about 1/2 to 3/4 inch thick. Lay sun-dried tomatoes (leaving some of the oil on them) along one long edge, top with basil leaves and sprinkle the pine nuts alongside. Roll up jelly roll fashion. Wrap meat in bacon slices. In medium skillet over medium heat, fry the meat until the bacon is crisp on all sides (8-10 minutes). Transfer to an oven proof dish and bake in preheated 350 degree oven for 30 minutes or until desired doneness is reached (cut to test). From: Rrr57@aol.Com (Rrr57) Date: 14 Oct 1997 04:31:24 -0600 Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 | ||
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Calories: 646 | ||
Calories from Fat: 474 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 140.8mg | 43 % | |
Sodium 455mg | 16 % | |
Potassium 737.3mg | 19 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.8g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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