Rolled Stuffed Roast of Venison

   Use a top or bottom round roast for this method. The meat should be no more than 1 in. thick; if thicker than butterfly steak (see instructions below). If using Elk or Moose you may have to cut the roast in half, and freeze 1 half for another time.

Ingredients:
6 slices of bacon
1 medium onion diced
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup stuffing seasoned bread crumbs
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 pounds boneless venison roast up to 1 inch thick
3 more slices of bacon cut in half


How to Butterfly meat:
Butterfly meat thicker than 1 inch by cutting roast/steak into 2 thinner pieces;
leave the meat connected at 1 edge.Open the butterflied meat up so it lies flat.


Directions:
Fry 6 slices of bacon until crisp.Reserve 3 tablespoons of bacon grease.Crumble bacon. Set aside. Preheat oven to 325 deg. Cook onion, celery, carrot, in reserved bacon fat until tender. Remove from heat. Mix in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture evenly on roast. Press vegetable mixture firmly into place. Roll up jelly roll style, rolling with the grain of meat. Starting about an inch from end of roast, tie  and wrap with kitchen string. Top roast with 3 halved slices of bacon. Roast to desired tenderness, about 24 - 30 minutes per pound.



Venison elk moose recipe    stuffed venison roast recipe