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.

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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.