Stuffed Venison
1 piece Back strap, 8 inches long
1/4 cup cider vinegar
3 t. olive oil
salt and pepper
2 fresh garlic cloves, crushed tarragon
1 onion, chopped fine
1/4 lb. blue cheese
1/2 cup red wine
Marinate back strap in vinegar, olive oil, salt, pepper, garlic and tarragon for 2 hours in refrigerator. Remove and beginning about one inch from either end, slice the strap almost all the way through forming a pocket in the meat. Mix together one onion, blue cheese more salt and pepper. Pack mixture into meat pocket. With opening upward, pour in 1/2 cup red wine. Use toothpicks to close opening. Wrap in foil open side up. Cook in pre heated oven at 350 for 1 hour depending on thickness of meat. Slice into sections and arrange on platter to serve.
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