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Venison Cordon Bleu Recipe
Venison Cordon Bleu Recipe photo by Taste of Home

Venison Cordon Bleu Recipe

Read Reviews (2)
4.67 2
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 4 venison tenderloin steaks (5 to 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 thin slices Swiss cheese
  • 4 thin slices fully cooked ham
  • 2 tablespoons butter
  • 1 cup beef broth
  • Sliced French bread, optional

Nutritional Facts

1 serving (1 each) equals 218 calories, 15 g fat (9 g saturated fat), 80 mg cholesterol, 856 mg sodium, 1 g carbohydrate, trace fiber, 20 g protein.

Directions

  1. 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.
  2. In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. baking dish. Pour broth over top. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160° and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired. Yield: 4 servings.
Originally published as Venison Cordon Bleu in Taste of Home December/January 2003, p56

Nutritional Facts

1 serving (1 each) equals 218 calories, 15 g fat (9 g saturated fat), 80 mg cholesterol, 856 mg sodium, 1 g carbohydrate, trace fiber, 20 g protein.

Reviews for Venison Cordon Bleu(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 1, 2012

This was such a great recipe! Enjoyed it very much..just be careful to not over cook the venison. Made that mistake with the first batch and they were a little dry

MY REVIEW
Reviewed Feb. 3, 2011

Delicious! I've made this twice already, and will definately make it again. The only change I made was using reduced sodium beef broth. Quick, easy, and sooooo good! I made a quick mushroom gravy with the extra beef broth, and it complemented the meat perfectly. Served with garlic mashed potatoes and broccoli.

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