SHRIMP STUFFED VENISON TENDERLOIN

1 whole venison tenderloin                                                                 WINE SAUCE                                                                            
½-1 c. Italian salad dressing                                    
12 whole shrimp,                                                           ½  c butter (the real thing)    
1 tsp. Old Bay                                                               ½   c finely chopped onion
1 tb butter, melted                                                        ½   c sliced mushrooms
2 tsp lemon juice                                                           1-2 garlic cloves, minced
Sliced bacon                                                                  ½   c white wine
                                                                                    ½   tsp Worcestershire sauce
Slice loin lengthwise to within ¼ inch of
bottom to butterfly. Place loin in Italian dressing              Melt butter. Sauté onion, mushrooms 
to marinate for at least 4 hours. Cook shrimp in              andgarlic until tender. Add wine
water seasoned to taste with Old Bay and peel.                and W. sauce and simmer slowly
Place shrimp end to end inside loin. Melt butter,               to reduce to about half.
add lemon and drizzle over shrimp. Close meat
around shrimp and secure with toothpicks or string.          To serve, slice loin, remove
Wrap bacon strips around loin and secure with                  toothpicks and spoon on
toothpicks. Place loin on rack in roasting pan and             wine sauce.
Roast at 400*F for about 40 mins or until rare.
Meanwhile, prepare Wine Sauce. 

VENISON STUFFED GREEN PEPPERS

2 lb venison sausage 4 eggs 1 cup Italian style bread crumbs 1/2 cup grated Parmesan cheese 2 cloves fresh garlic salt pepper Italian seasoning 2 cans tomato sauce 1/2 cup cooked white rice 4 large green peppers, sliced in half Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cover and bake @ 350 F for about 1.25 hours. Serve with rice or mashed potatoes.