Venison Rolled Roast

The best way to create a delicious, tender roast

by

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2 h 30 min

2 h 30 min

6-8 ×

1 Venison Roast, boned (3-5 lbs)

2 tsp. Louisiana Hot Sauce

½ lb. Ham Trimmings, thinly sliced

1 Cup Onions, diced

½ Cup Celery, diced

½ Cup Green Bell Peppers, diced

¼ Cup Garlic, minced

Salt and Cracked Black Pepper to taste

Granulated Garlic, to taste

Creole Seasoning, to taste

1 Cup Flour

¼ Cup Vegetable Oil

wild game

Venison roasts are delicious if prepared right, but unfortunately, most of us have experienced some tough, dry roasts in the past. This recipe will come out moist, tender and delicious. You will need ham trimmings, which many grocers and butchers can provide. The trimmings consist mostly of fat that is removed from a cured ham. You can substitute bacon for the ham trimmings.

Method:

  1. Preheat oven to 375°F. NOTE: When properly boned, most roasts should result in a long, flat piece of meat.
  2. Lay roast out on a flat surface and gently pound with a meat mallet to make a larger, more even surface. Drizzle hot sauce over roast then lay ham trimmings evenly over the hot sauce.
  3. Evenly spread onions, celery, bell peppers and minced garlic over ham trimmings.
  4. Season to taste using salt, pepper, granulated garlic and Creole seasoning.
  5. Starting at the smallest end, roll the meat towards the other end. Tie the roll with kitchen string at 1-inch intervals.
  6. Season outside of roast with salt, pepper, granulated garlic and Creole seasoning then dust with flour.
  7. In a large cast iron skillet, heat vegetable oil over medium heat. Brown all sides of roast in oil.
  8. Remove roast from heat and wrap completely in heavy aluminum foil. Place roast in a large baking dish and bake 1½–2 hours.
  9. Remove roast from oven and let set for 5 minutes. Remove foil, slice and serve alongside your favorite rice dressing and steamed vegetables.

Recipe from Chef John Folse’s After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery

Learn more from Chef John Folse and four other chefs about the many versatile ways to create wonderful meals with venison in this story from our November 2021 issue.