Smoked Venison Roulade

Smoked Venison Roulade 

1 Venison backstrap or sirloin butterflied 

1 cup frozen or fresh spinach 

1/2 cup low sodium soy sauce 

1/2 cup Worcestershire sauce 

8-10 oven roasted or sun dried tomatoes 

5 large basil leaves 

1.5 cups fresh mozzarella, shredded

1 tbsp cracked pepper 

1 tsp salt 

1 tbsp garlic powder

1/2 tsp dried thyme 

2 cloves garlic, minced 

1 tbsp smoked paprika 

Directions:

1. Butterfly the Venison making sure not to cut al the way through. 
2. In shallow dish add soy, Worcestershire, cracked pepper, salt, pepper, thyme, garlic powder and minced garlic. Coat each side of venison and lightly wrap top of dish. 
3. Place in fridge for 2 hours, flipping once 
4. Preheat traeger or grill to 325
5. Remove venison from marinade, on cutting board lay venison cut side up. Add spinach, mozzarella, basil and tomatoes
6. Roll venison and tie with butcher twine 
7. Place in center of grill and cook 8 minutes then flip and cook additional 8 minutes 
8. Remove from grill and let rest 5 minutes, remove twine and slice into 1 inch thick steaks. Pair along side some fresh Brussels sprouts, green beans or golden mash. 

Jeremiah Doughty 

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