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Venison RecipesBelow you'll find our delicious venison recipes for camping and hunting. If you have any recipes for venison that you'd like to share with us please pass them on.
Stuffed Venison Roast
This venison recipe was submitted by:
It's that time of year again; deer hunters are getting themselves geared in hopes of bringing home some venison for a fantastic feast. At one time in my life, I too was one of the die hard deer hunters, but have seemed to have lost the desire to take part of what was such a ritual for me. I can remember several times sitting out in the rain opening day, and not leaving my blind for anything.
I suppose there are various reasons why I don't go deer hunting anymore, but that does not mean that I don't enjoy cooking and eating one of Michigan's most popular game animals. Although I can't say I've tasted true venison taken from the Michigan woodlands for awhile, what I usually get to work with at the restaurant is farm raised venison which unfortunately lacks the "gamey taste" that some of us true deer hunters look forward to. But the farm raised and the wild venison both have the same texture and the low fat content to the meat.
Those traits in the meat make for some special cooking and roasting requirements. Either the meat is cooked to med-rare to medium quickly, or it is cooked to med-well to well done slowly. I can remember what seemed to be my mom's favorite way to prepare venison, which seemed to be quite often since my dad almost always bagged his buck. She would dredge thin cut steaks of venison in seasoned flour, sauté them in oil till done, and then toss in a bottle of beer and let it simmer till the venison was tender.
Our Executive Chef says that taste buds remember, and he is right. I can remember that taste, almost to the point of smelling the aromas of the venison and beer filling the house with the smells. Sorry, I'm getting carried away here and actually making myself hungry. Back to what I'm supposed to be doing here, instead of daydreaming.
A venison recipe... I don't have any venison in any of the freezers at Zehnders, so I improvised and used boneless porkloin instead. Both the textures and fat contents are about the same, so both basically have the same cooking procedures. Only the taste and color are different, and well... the cost, too. This recipe is one that we have done in the Café several times using boneless porkloin, but will also work with a piece of venison that has been cut into a roast weighing approximately three - four pounds.
In the following pictures I will show a technique called "roll cutting". At first it is fairly tricky, but after practice, it becomes quite easy. And in all actuality, it doesn't matter if you do it perfectly, because the finished product is rolled and the stuffing kind of covers any mistakes.
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 that work great for this venison recipe 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, and 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 venison recipe is to lay strips 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.
Good luck with your deer-hunting season, and try this venison recipe out if you're successful this year.
Check back often to see all of our latest venison recipes that we've added, and be sure to send us your best recipes, too.
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