Submitted Recipes

Print Instructions

To print this recipe on the Babe Winkelman Productions Recipe Card follow these simple steps

Internet Explorer
  1. Go to File > Page Setup
  2. Check off "Print Background Colors and Images"
  3. Select Ok
  4. Click Print Below
Fire Fox
  1. Go to File > Page Setup
  2. Check off "Print Background (Colors and Images)"
  3. Select Ok
  4. Click Print Below
  1. Go to File > Print
  2. Under the "Copies & Pages" menu select Safari
  3. Check off "Print Backgrounds
  4. Click Print

Go to for more recipes!

Print Recipe Baked Venison Tenderloin

Baked Venison Tenderloin

Prep Time:
Cook Time:
Main Ingredients:


6-8" tenderloin
¼ Red bell pepper, chopped
¼ Onion, chopped
1 stalk celery, finely chopped
2 Johnsonville ® "Italian" brats
Black Pepper (course ground)
Red Pepper (dried)
Remove casing from brats and brown with bell pepper, onion, celery, and dried pepper in olive oil, finely dicing meat and remove from pan when done.  Slice tenderloin lengthwise to ¾ depth and stuff with browned ingredients and tie off with butcher string. Drizzle pan dripping over wrapped tenderloin. Place in baking dish and season with salt and black pepper, bake at 375deg F. until medium/rare, then turn on broiler and brown for 3-4 minutes.  Remove cover with tin foil and rest 3-5 minutes, slice and serve with wild rice.