Venison Cordon Bleu Recipe

4.5 2 3
Venison Cordon Bleu Recipe
Venison Cordon Bleu Recipe photo by Taste of Home
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Venison Cordon Bleu Recipe

Read Reviews
4.5 2 3
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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 or margarine
  • 1 cup beef broth
  • Sliced French bread, optional

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. 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 each: 218 calories, 15g fat (9g saturated fat), 80mg cholesterol, 856mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 20g protein.

  • 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 or margarine
  • 1 cup beef broth
  • Sliced French bread, optional
  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

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MY REVIEW
MnJsMom1421 User ID: 5834193 136650
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
pchenow2 User ID: 5026008 66047
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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