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venison - Stuffed Venison Rolls

Source of Recipe

from all easy cookin


List of Ingredients

one 3 - 4 pound venison roast
your favorite stuffing mixture,
...(homemade or store bought)
...(or use a wild rice mixture
...or a spinach or vegetable mix)
bacon strips, optional


Recipe

Lay the roast onto a cutting board.
Make cuts into the meat to within 1/2 inch of the bottom.
Spread the sides apart slightly.
Lay the knife on it's side.
Cut into the side of the roast until you again leave a 1/2 inch lip on the
bottom.
Spread the meat apart slightly again, to show the last section that needs to
be sliced out.
Cut the last thick section until the one side is rolled out flat.
Hence the phrase, "roll cut"
Do the same for the other side and lightly pound the roast out.
Spread the stuffing onto the meat approximately 1/4 inch thick.
Lay bacon in the middle of a large sheet of foil.
Lay the meat on top of the bacon.
Roll the foil so the meat is all rolled up inside the foil.
Twist to seal the ends.
This should also tighten up the rolled roast inside the foil.
You want the roll firm to the touch.
If it isn't, keep twisting the foil until it is firm.
Place into a baking pan.
Bake at 325 for approximately 1 hour, until an internal temperature of 160
degrees is reached.
The roasting time will vary depending the size and weight of the cut of
meat.
When finished, remove from oven and allow to rest for 15 minutes.
Remove foil and allow the juices to drain slightly before slicing.