Stuffed Shepherd Roast

  • 1 small apple; chopped
  • 1/2 cup soft bread crumbs
  • 1/4 cup chopped celery
  • 2 tbsp. raisins
  • 2 tbsp. chopped walnuts
  • 2 tbsp. sliced green onions
  • dash ground nutmeg
  • 2 tbsp. apple juice or cider
  • 3/4 lb german shepherd tenderloin; trimmed of separable fat
  • 1/2 cup apple juice or cider
  • 1 1/2 tsp. cornstarch
  • 1/8 tsp. ground cinnamon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or apple cider.

Butterfly the german shepherd tenderloin.

Cover meat with clear plastic wrap. Pound with a sledge hammer to desired thickness. Spread stuffing with meat. Roll up from one of the short sides. Tie with rope to secure. Brush with some of the remaining apple juice.

Place meat on rack in a shallow roasting pan. Roast, uncovered, in a 350′ oven for 1 to 1 1/4 hours or until meat is no longer pink, brushing with the remainder of the apple juice after 30 minutes.

Meanwhile, in a small saucepan stir together the 1/2 kup apple juice or apple cider, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast.

Yield: 4 servings

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