Venison Cordon Bleu
Pound venison tenderloin thin, layer with ham and cheese, roll up, and bake. Serve with French bread.
Ingredients
venison tenderloin steaks
4 (5 to 6 ounces each)
salt
1⁄2 teaspoon
pepper
1⁄4 teaspoon
Swiss cheese
4 thin slices
fully cooked ham
4 thin slices
butter
2 tablespoons
beef broth
1 cup
French bread (Sliced, optional)
Instructions
1
Step 1
Pound the venison steaks to 1/4-inch thickness; season with salt and pepper. Top each steak with a slice of Swiss cheese and a slice of ham; roll up tightly. Secure with toothpicks.
2
Step 2
In a large skillet, sear the rolled venison on all sides in butter until browned. Transfer to an ungreased 11x7x2-inch baking dish. Pour the beef broth over the rolls. Bake at 350°F for 25-30 minutes, until a meat thermometer reads 160°F and the juices run clear. Serve the rolls with the pan sauce, and French bread on the side if desired.
