LAST EDITED ON Nov-09-06 AT 06:30PM (MST)[p]I'll do it with beef when I stuff it. The venison tenderloins are a bit on the small side regularly to stuff. I do however love the taste with deer and elk though. A good trick to add nice melty gorgonzola to a venison filet is to first wrap it in bacon, season it, then grill it to perfection over a hot grill. Then top it off with a mixture of gorgonzola cheese and bread crumbs. Put it in an open oven under broil just to get a little color and you are ready to roll.
A good trick for working with gorgonzola is to microwave it in a cup first. It turns real nice and easy to work with. I don't care for "raw" gorgonzola but when it is cooked, man o man! It really adds a nice creaminess to the steak especially if the meat is lean, like venison usually is. Compliments it well.
Chef
"I Love Animals...They're Delicious!"