Venison Tenderloin Rollups Recipe

Name: Venison Tenderloin Rollups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Venison Tenderloins, Hammered Paper Thin; 1 cup Buttermilk; 2 cups Breadcrumbs; 1 Tablespoon Garlic Salt; 2 whole Shallots, Finely Chopped; 2 Tablespoons Butter; 1 whole Onion, finely chopped; 1 cup Brown Mushrooms, Chopped; 2 Tablespoons Flour; 2 cups Beef Broth; 1 Tablespoon Salt And Pepper, Or To Taste

Servings: persons

1
Preheat oven to 375F.
2
After hammering out the tenderloins, soak them in the buttermilk for 5-10 minutes.
3
After they have soaked, were going to bread them in the breadcrumb and garlic salt mixture.
4
Lay one side down into the bread crumb mixture and on the side facing up, sprinkle in a generous layer of the sauteed shallots.
5
Roll them up inside the breading bowl, making sure the final spiral of tenderloin is completely covered.
6
Place them seam-side down on a baking sheet.
7
Bake for 15-25 minutes.
8
The time will depend on how thinly youve hammered out the venison.
9
While thats baking, start your sauce.
10
Melt down the butter on a medium-low heat and cook the onion, mushrooms and any remaining shallots until they are soft, but not browned.
11
Mix in the flour, stirring constantly.
12
After the flour has been fully incorporated for a few minutes, whisk in the broth and allow the sauce to simmer for about 20 minutes, until it has reduced by half.
13
Salt and pepper to taste.
14
Serve the venison with a few spears of steamed asparagus over the mushroom sauce and you are ready to eat!

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 whole Venison Tenderloins, Hammered Paper Thin, 1 cup Buttermilk, 2 cups Breadcrumbs, 1 Tablespoon Garlic Salt, and more.

Yes, Venison Tenderloin Rollups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Tenderloin Rollups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions