Main
1 hour
The eye-of-round is a long, cylindrical muscle that’s tucked inside the hindquarter of ungulates. This lesser-known cut is surprisingly tender, which is why many refer to it as the hidden tenderloin. I treat it as I would a steak: butterfly it open, stuff with browned mushrooms, and sear on the stovetop. Serve with the rich pan-sauce for a delicious meal.
Note: The measurements are for an average size deer. Double the ingredients if using elk.
The eye-of-round is a long, cylindrical muscle that’s tucked inside the hindquarter of ungulates. This lesser-known cut is surprisingly tender, which is why many refer to it as the hidden tenderloin. I treat it as I would a steak: butterfly it open, stuff with browned mushrooms, and sear on the stovetop. Serve with the rich pan-sauce for a delicious meal.
Note: The measurements are for an average size deer. Double the ingredients if using elk.