Venison Tenderloin With Crab Meat Stuffing
- 1 whole tenderloin
- 1 lb. blue crab meat
- 1 pan cornbread
- Lawry's Season salt
- pepper
- 1 lb. bacon
- Mix up 2 cups of cornmeal, 1 cup flour, 2 eggs and buttermilk to cornbread consistency.
- Bake at 400 degrees until golden brown. Season tenderloin with Lawry's season salt & pepper.
- Slice tenderloin down the center, crumble cornbread into bite size pieces.
- Add crab meat and enough water to moisten.
- Season with Lawry's & pepper.
- Put stuffing down center of tenderloin and wrap with string.
- Wrap strips of bacon around tenderloin and secure with toothpicks.
- Place in oblong baking dish. Do not cover.
- Bake at 200 degrees for 3-4 hours until center internal temperature reaches 180 degrees.
- Remove from oven and let sit for 30 minutes. Slice and serve.
tenderloin, crab meat, salt, pepper, bacon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=54438 (may not work)