Post by April B. on Feb 18, 2003 7:53:55 GMT -6
This is a Re Post From chief_cook or Sweetpea_mama
Hi April,
I found another venision recipe for you. Hope you will give it a try.
Stuffed Venison Roast
A recipe... will work with a piece of venison that has been cut into a roast weighing approximately three - four pounds.
For the first step, lay the roast out onto a cutting board.
Cut into the meat to within ½" of the bottom and spread the sides apart slightly.
Next, laying the knife on it's side, cut into the side of the roast till you again leave a ½" 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 till 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 your favorite stuffing mixture onto the meat approximately ¼" thick.
Using any stuffing mix you prefer, anything from stuffing mix bought at the store, to your regular recipe you use for Thanksgiving.
Other options are using a wild rice mixture or a spinach vegetable stuffing.
Roll the meat up and lay it onto a large sheet of aluminum foil.
Roll the foil up as the meat is also rolled up inside the foil.
Twist the ends to seal the ends, which will also tighten up the rolled roast inside the foil.
Check the roll to see if it is firm to the touch, if it isn't; twist the foil till it is.
Place the roll onto a baking pan and roast at 325 degrees till an internal temperature of 160 degrees is reached, approximately 1 hour.
The roasting time will vary depending the size and weight of the cut of meat.
When the roll is finished roasting, remove from the oven and allow to rest for 15 minutes. Remove the foil and allow the juices to drain slightly before slicing.
Another option that adds great flavor to this recipe is to lay stripes of bacon under the meat before rolling.
The flavors of the bacon will melt into the meat as the roast is cooking; adding another element of flavor that works especially well with the venison as it also adds needed moisture.
I'll try and send you some greek recipes too.
Till we hear from you again ,God Bless
Hi April,
I found another venision recipe for you. Hope you will give it a try.
Stuffed Venison Roast
A recipe... will work with a piece of venison that has been cut into a roast weighing approximately three - four pounds.
For the first step, lay the roast out onto a cutting board.
Cut into the meat to within ½" of the bottom and spread the sides apart slightly.
Next, laying the knife on it's side, cut into the side of the roast till you again leave a ½" 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 till 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 your favorite stuffing mixture onto the meat approximately ¼" thick.
Using any stuffing mix you prefer, anything from stuffing mix bought at the store, to your regular recipe you use for Thanksgiving.
Other options are using a wild rice mixture or a spinach vegetable stuffing.
Roll the meat up and lay it onto a large sheet of aluminum foil.
Roll the foil up as the meat is also rolled up inside the foil.
Twist the ends to seal the ends, which will also tighten up the rolled roast inside the foil.
Check the roll to see if it is firm to the touch, if it isn't; twist the foil till it is.
Place the roll onto a baking pan and roast at 325 degrees till an internal temperature of 160 degrees is reached, approximately 1 hour.
The roasting time will vary depending the size and weight of the cut of meat.
When the roll is finished roasting, remove from the oven and allow to rest for 15 minutes. Remove the foil and allow the juices to drain slightly before slicing.
Another option that adds great flavor to this recipe is to lay stripes of bacon under the meat before rolling.
The flavors of the bacon will melt into the meat as the roast is cooking; adding another element of flavor that works especially well with the venison as it also adds needed moisture.
I'll try and send you some greek recipes too.
Till we hear from you again ,God Bless
