Olive Stuffed Venison Roast Recipes

SAVORY STUFFED VENISON ROAST

Steps:

• 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
• 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
• 3. Preheat oven to 400 degrees F.
• 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
• 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
• 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
• 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
• 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
• 9. Sprinkle roast all over with a few pinches of salt and pepper.
• 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
• 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
• 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
• 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

OLIVE-STUFFED VENISON ROAST

Steps:

• Preheat the oven or pellet grill to 350°F.
• Butterfly the roast then season with salt and fresh-ground black pepper. Combine all remaining ingredients in a bowl, except the feta cheese, and mix.
• Spread stuffing mixture onto the butterflied roast. Roll the roast into a cylinder and tie with butcher's twine. Season the exterior with salt and pepper and cover liberally with olive oil.
• Place rolled roast directly on grates in a preheated grill. If using an oven, use a roasting pan to allow air to circulate under the roast.
• Cook for 40 to 60 minutes until internal temperature reaches 115 to 120°F. Remove from grill, loosely tent with aluminum foil or a large mixing bowl, and allow to rest on a sheet pan for 10 to 15 minutes before slicing.
• Garnish with feta cheese, mint leaves, and some more olive oil.

GOAT CHEESE STUFFED VENISON LOIN

Steps:

• Place venison loin. Cut a small hole in each end of the loin with a long boning knife and using a clean sharpening steel widen the hole to extend the length of the loin. Using a wooden spoon stuff goat cheese into the loin, completely filling the space. In a saute pan over high heat, add a tablespoon of olive oil and heat until smoking hot. Place venison chops in the pan to achieve a nice sear. 2 minutes on each side. Set aside and reserve. In same pan, deglaze with red wine and reduce by half. Incorporate sour cherries, black walnuts, and sugar. Reduce to a glaze and finish with butter.

STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
• Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
• Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
• Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
• Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.