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.
- 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.
- 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.
Venison Braciole (Stuffed Tender Cut)