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Shrimp Stuffed Tenderloin!!!


Dignitary Member
Supporting Member
Gods Country
This recipe makes use of the backstraps and has become one my personal favorite venison recipes and will have you wishing that half of the deer was loin. It's fancy fixin's at its finest!

1 whole venision backstrap

1/2 - 1 cup Italian salad dressing

12 whole shrimp cooked and peeled

1 teaspoon Old Bay seasoning

1 tablespoon butter, melted

2 teaspoons lemon juice

1 - 2 slices of bacon

Cut the backstrap lengthwise to within 1/4 to 1/2" of bottom to butterfly. Place meat in Itlian dressing to marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp and secure with toothpicks or string. Place bacon strips over shrimp and secure with toothpicks. Place backstraps in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. An instant-read meat thermometer is very helpful here. Meanwhile, prepare the wine sauce.


1/2 cup of real butter

1/4 cup of finely chopped onion

1/2 cup of sliced mushrooms

1 - 2 large garlic cloves, minced

1/2 cup of white wine

1/2 teaspoon Worcestershire sauce

Melt butter. Saute onion mushroom and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce about to half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.

TIP: Serve with baked brown rice and baked apricots; both can be placed in the oven while the loin cooks. Add a green salad and you have a delicious meal!