Name: Stuffed Venison Tenderloin
Ingredients: 1 1/2 lb Tenderloin; 10 Sun-dried tomatoes in olive; Oil; 10 Basil leaves; 2 tb Pine nuts; 6 sl Bacon

I shall not attempt to teach a tiger the virtues of vegetarianism; but I shall as hopefully attempt that task as I would try to convince an unregenerate man of the truths revealed by God concerning sin, and righteousness and judgment to come. These spiritual truths are repugnant to carnal men, and the carnal mind cannot receive the things of God. Gospel truth is diametrically opposed to fallen nature; and if I have not a power much stronger than that which lies in moral suasion (persuasion), or in my own explanations and arguments, I have undertaken a task in which I am sure of defeat… Except the Lord endow us with power from on high, our labour must be in vain, and our hopes must end in disappointment.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Venison	4	Servings

INGREDIENTS

1 1/2	lb	Tenderloin
10		Sun-dried tomatoes in olive
		Oil
10		Basil leaves
2	tb	Pine nuts
6	sl	Bacon

INSTRUCTIONS

Butterfly the tenderloin about 1/2 to 3/4 inch thick.  Lay sun-dried
tomatoes (leaving some of the oil on them)  along one long edge, top with
basil leaves and sprinkle the pine nuts alongside.  Roll up jelly roll
fashion.  Wrap meat in bacon slices.  In medium skillet over medium heat,
fry the meat until the bacon is crisp on all sides (8-10 minutes). Transfer
to an oven proof dish and bake in preheated 350 degree oven for 30 minutes
or until desired doneness is reached (cut to test).
From: Rrr57@aol.Com (Rrr57)           Date: 14 Oct 1997 04:31:24 -0600
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98

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