I had a venison roast thawed the other day and decided to get a little creative. I took a meat tenderizer and pounded the roast until it was nearly flat (a heavy pan would work as well). Then I made a small meatloaf with some ground beef/venison (egg, breadcrumbs, onion, seasoning etc). I placed the loaf on the flattened roast and then rolled it up and tied it with butchers twine. I then heated up a cast iron dutch oven and seared the stuffed roast. The dutch oven was then deglazed with some red wine and I threw in a can on tomatoes with some fresh thyme, rosemary, garlic, and couple of bay leaves. Then I covered it and placed it in the oven at 250 for about 4 hours.
This was quite good when done and the juice/fat from the meatloaf made the roast very moist and tender. I suggest some garlic mashed potatoes on the side and your veggie of choice. I hope you enjoy.
