Thursday, November 29, 2012

Savory Bacon Stuffed Venison Roast

The problem with venison is that it can be very dry. This recipe is self basting, meaning that as the venison cooks it will be constantly basted by a steady stream of wonderful bacon fat. This roast ended up being so moist and flavorful that even the picky lady eaters wanted seconds!

Savory Bacon Stuffed Venison Roast

  • 1 Venison Roast - A flat roast from a hind quarter is best
  • 1 Pound of cheap Bacon - Get the cheap, fatty stuff. We want the fat, not the meat.
  • 1 Stick of Butter
  • 1 Cup of Red Wine (more or less)
  • Butcher String
  • Toothpicks

Pre-heat Oven to 350.

Butterfly your roast. This is not as hard as it seems. If you can fillet a fish, you can butterfly a roast. Can't fillet a fish? Well....that sucks. Go fishing. Fillet a few fish. Then make this dish.

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Start with a long, thin, razor sharp knife

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Slice through the center, stopping before you cut all the way through

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Lay open

After you have flayed open the roast like a ninja, place one layer of bacon over the opening.

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Roll up the roast, keeping as much of the bacon inside as possible. Trim the bacon that sticks out....or don't. It won't change how it tastes. 

Tie it up with Butcher String. I placed string every two inches.

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Put the roast in a greased roasting pan. Cover roast with bacon, using toothpicks to keep the bacon in place. If you do not use the toothpicks the bacon may fall off as it shrinks.

Pour the wine over the roast.

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Slice the butter and stack it on top of the roast.

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Cook until the internal temperature reaches 140 degrees. I can't tell you how long yours will take as all venison roasts are a different size and thickness. Mine took about 30 minutes. 

For best results, baste with drippings every ten minutes. 

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Remove the string and slice in thick pinwheels. We discard the internal bacon as it is probably not fully cooked and is only needed for seasoning. 

Serve with Mashed Potatoes, Green Beans, and Sugar-Glazed Carrots for a great meal!

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