Smoked Ground Venison RollUp
Serves: 4-6
Prep Time: 30 minutes
Cooking Time: 70 minutes
INGREDIENTS
- 2 pounds ground venison
- 4 slices prosciutto
- 4 slices provolone cheese
- 4 cups baby spinach, tightly packed
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 3 tablespoons olive oil
INSTRUCTIONS
- Preheat oven to 375° F.
- In a large bowl, mix the ground venison meat with 1 tablespoon olive oil, grated pecorino cheese and seasonings.
- Heat a skillet over low heat and add 1 tablespoon olive oil. Cook the spinach in the skillet until wilted about 1-2 minutes. Remove from heat.
- Place a long piece of plastic wrap on a cutting board and add the ground meat to the center. Start pressing the meat out until you get about a 1/2 inch thickness all around. Working in layers, add the prosciutto, provolone cheese slices and wilted spinach. Pick up the plastic wrap from the longest side and begin rolling up the meat being sure to keep pressure on the roll securing all of the stuffing ingredients tightly inside. Set the stuffed meat rollup on a baking pan and remove the plastic. Drizzle the top of the meat roll-up with remaining olive oil. Loosely cover with foil and bake for 50-55 minutes or until the internal temperature reaches 150° degrees. Remove and let rest for 10 minutes.
- Slice the venison roll-up and pour any remaining pan sauce over the top before serving.
