VENISON ROLLED ROAST

Prep Time: 2½ Hours
Yields: 6–8 Servings

Comment:
Venison roasts are delicious if prepared right, but unfortunately most of us have experienced some tough, dry roasts in the past. This recipe shared with us by Ronnie Rigdon of Ventress, 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 if necessary.

Ingredients:
1 (3–5 pound) venison roast, boned
2 tsps Louisiana hot sauce
½ pound ham trimmings, sliced thinly
1 cup diced onions
¼ cup minced garlic
½ cup diced celery
½ cup diced green bell pepper
Creole seasoning to taste
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
¼ cup bacon fat

Method:
Preheat oven to 375°F. NOTE: When most roasts are properly boned, they should result in a long, flat piece of meat. 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. Evenly spread onions, garlic, celery, bell peppers, Creole seasoning, salt and black pepper over meat. Starting at the smallest end, roll the meat towards the other end. Tie the roll with kitchen string at 1-inch intervals. Season outside of roast with Creole seasoning, salt, black pepper and granulated garlic then dust with flour. In a large cast iron skillet, heat bacon fat over medium heat. Brown all sides of roast in fat. Remove roast from heat and wrap completely in heavy aluminum foil. Place roast in a large baking dish and bake for 1½–2 hours. Remove roast from oven and let sit for 5 minutes. Remove foil, slice and serve.