1 Venison Tenderloin (about 2 lbs.)
2 Tbsp. oil
4 ounces mushrooms, finely diced
8 large bay leaves
2 tsp sage
3 Tbsp. butter
1/2 cup pecans
3 Tbsp. breadcrumbs
¼ tsp allspice (optional)
Pit Boss Tennessee Apple Butter seasoning
Preheat Pit Boss grill to 350 degrees.
In a medium saucepan over medium heat, add oil and cook the mushrooms, bay leaves and sage until softened.
Butterfly backstrap and season with Pit Boss Tennessee Apple Butter seasoning and tenderize.
Add butter to the skillet and let melt. Then add pecans to mixture until they are toasted. Mix in breadcrumbs and allspice if desired.
Stuff the venison backstrap the with mushroom mixture. Close backstrap and tie off with butcher’s twine. Grill for 20 minutes or until meat is to desired doneness.
