This week Bob is out in Las Vegas, Nevada fishing for striper on Lake Mead with guide Kevin Durham. Tune in for some awesome top-water striper action and a great recipe from over at the Sportsman’s Table!
Stuffed Venison loin with Smoked Gouda and spinach
- 1 bag of fresh spinach
- ½ cup of broken up Smoked Gouda Cheese
- Dash of salt and pepper
- Splash of olive oil
- 8 in of butcher string
Take about a foot long piece of venison loin/ back strap and trim off all of the silver skin. Next take one end of the loin and run a knife up through the loin length wise, cutting from side to side. Place in a Ziploc bag and pour a half jar of marinade in the loin; let it sit overnight in the refrigerator. Then the next day take the entire bag of spinach and quick cook with olive oil on a very hot pan. Keep the spinach moving around for about 5minutes. Lay out spinach on a plate and let cool. Pull out the venison loin from the bag; mix the spinach salt and pepper and Smoked Gouda together in a bowl. Take the spinach mix and stuff the loin evenly throughout. Tie the end off with a string, so the mix will not leach out. Preheat the pan on stove; do not put oil in until pan is extremely hot…otherwise you will burn the oil. Dump a splash of oil in the pan once hot, place loin in pan and sear. While that is going on, preheat oven to 400 degrees, remove loin from pan and place on a baking sheet and place in the oven for about 15- 20 minutes. Remove from oven, and let meat rest for about five minutes, then serve.