Venison Braciole (Stuffed Tender Cut)

You can use any of the venison family, we used elk for the one pictured. We also used a strip off of the Top Round (Top of hind quarter) but you can also use eye of round. Total weight was 2lbs.

Ingredients:

  • Prepared Pesto 6oz
  • Thinly sliced Prosciutto 4oz
  • Fontina Cheese 4oz
  • Olive Oil 2T
  • Tomato sauce 1qt (you can make your own or your favorite from the store. We used a thicker, chunky sauce, almost like a Marinara.

Method:

  • Butterfly the venison lengthwise and cover with plastic wrap. Pound with meat mallet, ours was a full box of 300 win ammo ? until approximately ¼” thick.
  • Spread Pesto over entire butterflied muscle, layer prosciutto and cheese.
  • Roll tight and secure with butchers string or bamboo skewers.
  • Cover with a small amount of olive oil and your favorite rub (We used RecTec Greek Rub)
  • Heat pan (sizzle hot) with olive oil and sear all sides of venison
  • Reduce heat and add one quart of tomato sauce/marinara
  • Simmer for one hour turn over and simmer so both sides are cooked evenly, until internal temperature is 140 (check in thickest part of muscle)
  • Remove from sauce, remove butchers string, let venison rest before slicing
  • Slice on Bias (angle) Top on pasta (we used zucchini noodles) and pour sauce from pan on top.

[wpurp-searchable-recipe]Venison Braciole (Stuffed Tender Cut) – – – [/wpurp-searchable-recipe]

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