Venison Tenderloin stuffed Pork Belly, Shrimp Stir Fry and Fried Bread


Venison Tenderloin stuffed Pork Belly

  • Pork Belly Slab
  • Venison Tenderloin
  • Clowney Seasoning
  • Cotton Twine

Shrimp Stir Fry

  • Olive Oil
  • Cup Onions Chopped
  • 1/2 Cup Red Bell Peppers Chopped
  • 1/2 Cup Snow Peas
  • 1/2 Cup Mushrooms
  • 1/2 Cup of Shrimp
  • 2 TBS Soy Sauce
  • Egg
  • 2 More TBS Soy Sauce

Fried Bread

  • 1/2 Cup Flour
  • Egg
  • 1/2 Cup Water
  • Olive Oil

Mustard Sauce

  • 3 TBS Stone Ground Mustard
  • TBS Minced Garlic
  • 1/2 TBS Basil
  • TBS Horseradish
  • TBS Allegro Marinade


Pork Belly: Trim the hide from the back side of the slab. (Keep the skinned to use for seasoning). Put venison tenderloin, roll and wrap with cotton twine. Bake in oven for 2.5 hours at degrees 300 degrees. When done, cut string and cut roll into slices. Serve on fried bread with mustard sauce.

Shrimp Stir Fry: Heat Olive oil in skillet. Add onions and red pepper. Let saute’. Add Snow Peas and Mushrooms. Continue to saute’. Add Shrimp and continue to stir fry. Add an egg and stir. Once shrimp are pink and egg is cooked, add a cup of cooked rice, Add 2 more TBS of soy sauce, remove from heat.

Fried Bread: 1/2 Cup of Flour, add an egg and beat with a fork. Add a 1/2 Cup of water and continue to stir. Heat Olive Oil in Skillet. Pour a little of the bread batter into heated oil. Once batter starts to bubble, flip to brown on other side. Place on paper towel to absorb any excess oil.

Mustard Sauce: Combine all ingredients and stir well.

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