Stuffed venison recipe from the Ted Nugent kill it and grill it book. 2# venison tenderloins or backstrap Salt 1/2 cup finely chopped basil 1 head garlic, roasted, casings removed, and smashed 1/2 cup thin sliced smoked Gouda 2tablespoons olive oil 1/4 cup shallots 1/4 cup white wine 1/4 cup chicken stock 1tablespoon honey or Dijon mustard 1tablespoon of butter Sprinkle venison with salt & basil. Spread garlic in center of tenderloin, add cheese, then roll up and secure with twine or toothpicks. Seat tenderloins in skillet with olive oil over high heat. Place pan in 350 degree oven for 20 minutes. Remove meat from pan and cover with foil and set aside. Place pan with meat droppings back on stove over medium heat. Add shallots and sauté until translucent. Add the wine and deglaze the pan. Add chicken stock and bring to a boil. Reduce heat and stir in the mustard and butter. Pour sauce over venison and serve. Good stuff