Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison roll up

had all sort of idea that included blue cheese or possibly burbon soaked juniper berries...well time to cook arrived and I had not settled so I shot from the hip.

Butterflied out a bottom round roast into about 1/2" by 2', salt and pepper. Sauted a whole large onion, couple garlic cloves and 8 ounces of mushrooms. Hit the rolled out roast with the Jaccard, then found some roasted red pepper aoli that I had made the other night for fish so I spooned that one first, then layered in the onions/mushrooms, the layed in raw asparagus. Trussed it up and seared it in the pan... poured in half a beer, tented with foil and into the oven around 350.


I was hungry and in a hurry so it was not done terribly well but I was happy in the end.

The asparagus was a little under cooked but it was surprisingly delicious.

Daum that looks good

Look's good to me too.