Rolled Stuffed Roast of Venison

Don’t use meat thicker than 1 inch or butterfly it if needed. You can use moose or elk meat, although you will have to cut it in half and freeze for later use.


  • 6 slices of bacon
  • 2 tsp dried parsley flakes
  • 1 medium onion
  • 1/2 tsp salt
  • 1/2 cup chopped celery
  • 1/8 tsp pepper
  • 1/2 cup chopped carrot
  • 3 to 4 lb. roast up to 1-inch thick
  • 1/3 cup seasoned breadcrumbs
  • 3 slices bacon, cut in half

Fry six slices of bacon in large skillet over medium heat until crisp. Remove from heat. Drain on paper towels. Keep 3 tablespoons of bacon fat. Crumble bacon and set aside. Heat oven to 325. Cook and stir onion, celery and carrots in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs and seasoning. Spread vegetable mixture evenly over roast. Pat mixture firmly into place. Roll up “jelly roll” style, rolling with the grain of the meat. Tie roast with kitchen string. Place in roasting pan. Top the roast with halved slices of bacon. Roast to desired doneness, 22- to 30 minutes per pound.

Makes 6- to 8 servings.

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