VenisonWild Recipes

Mushroom-Stuffed Venison Tenderloin

Latest posts by Dustyn Carroll (see all)
3.8 from 6 votes

There are many reasons why I chose to write about this dish. The earthy flavor and texture of mushrooms complement the lean and rich taste of venison, creating a perfect balance of flavors. The filling of mushrooms adds a unique taste and texture to the venison, making it more interesting and satisfying to eat. Additionally, venison is a great source of protein and low in fat, making it a healthy option for those watching their diet.

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Once I had my first peanut butter cheeseburger, I knew the rules of food as I knew it were meant to be broken. I decided to add a sweet glaze to this savory dish using fig, hickory, and maple syrups. This can however be replaced with soy sauce for a more traditional taste.

Overall, the combination of mushroom stuffing and venison meat creates a delicious and satisfying dish that is perfect for any special occasion.

Serving Size: 2-4 servings

Time to make: 1 hour 45 minutes

Special Equipment: Kitchen string or twine

Also works with: Flank steak

Mushroom-Stuffed Venison Tenderloin

Recipe by Dustyn Carroll
3.8 from 6 votes
Course: Venison, Wild Recipes


Prep time


Cooking time




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  • Protein:
  • 2 trimmed venison tenderloins

  • Filling:
  • 1lb sliced white button or cremini mushroom caps

  • 1 small onion, diced

  • 1/4 stick of butter

  • 2 tablespoons minced parsley

  • Basting Glaze:
  • 1 lemon (juiced)

  • 2 tablespoons fig glaze (substitute soy sauce)

  • 1.5 tablespoons honey

  • 2 teaspoons ground mustard

  • 1 teaspoon black pepper

  • Garnishing Glaze
  • 1oz maple syrup

  • 1oz fig glaze (substitute soy sauce)

  • 1oz hickory syrup (or use 2oz maple syrup total)


  • To prepare this delicious venison recipe, begin by preheating your oven to 350°F. You will need to start by butterfly cutting the tenderloin. This involves slicing the tenderloin down the middle lengthwise, then opening it up and laying it flat on a sheet of foil in a baking pan.
  • Next, it’s time to mix together the glaze. In a bowl, combine fresh squeezed lemon juice, honey, fig glaze, mustard, and black pepper. Take the venison and place it onto the baking sheet with the foil, using half of the glaze to coat both sides.
  • In a separate skillet, sauté the mushroom caps and onion with butter and diced parsley. Continue to cook this mixture for approximately 5 minutes, or until the mushroom caps have turned a golden brown color.
  • Spread the mushroom filling down the middle of the butterflied venison loin. Once the filling has been spread out evenly, roll the loin shut like a taco. Use kitchen string or twine to wrap the loin shut, ensuring that as much of the mushroom filling as possible is kept inside. Pour any leftover glaze over the top of the loin.
  • Now it’s time to bake the venison. Cover the baking pan containing the venison with foil and bake it for approximately 45 minutes. After the first 45 minutes, remove the foil and baste the loin with any juices that have accumulated in the pan. Continue to bake the venison for another 30 minutes or until it has reached your desired level of doneness.
  • Once the venison has finished baking, remove it from the oven and let it rest for a few minutes. While it is resting, mix the 3 oz of maple syrup, hickory syrup, and fig glaze.  If this is too sweet, the pan drippings can be added before drizzling over the final product.
  • When ready to serve, remove the twine and slice the venison into portions. Drizzle the syrup mix (or any remaining glaze) over the top and enjoy your delicious and flavorful venison with mushroom filling.

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Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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