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Venison Cordon Bleu

By: Janette Yingling

"In Clear, Alaska, reader Janette Yingling rolls up venison tenderloin with thin slices of ham and Swiss cheese before baking. She serves the attractive venison rolls with crusty French bread for dipping in the broth."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (6 ounce) venison tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
4 thin slices Swiss cheese
4 thin slices fully cooked ham
2 tablespoons butter or margarine
1 cup beef broth
sliced French bread

Directions

Flatten steaks to 1/4-in. thickness; sprinkle with salt and pepper. top each with a slice of cheese and ham; roll up tightly. Secure with toothpicks.
In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired.