Holiday Venison Roulade

Stuffed Venison Roulade, easy delicious holiday cooking!

With the holidays closing it and hunting season already kicking off for many of us across the country I thought I would give you one of my families favorite holiday dishes. This dish takes a simple venison backstrap and turns it into a meal that will have your friends and family in awe of your cooking skills.

This recipe uses fresh herbs, cranberries and sourdough bread to create what we call its “Thanksgiving in a single bite”

Want to see a Video of this recipe check out my Youtube at the link below:

Venison Holiday Roulade 

w/ apple cranberry sourdough stuffing 

Stuffing ingredients

2 cups sourdough bread, torn into small pieces 

5 tbsp melted butter 

1/2 white onion, minced 

1 celery stalk, diced finely 

2 tsp dried sage 

1 tsp thyme, chopped

1 tsp rosemary, chopped 

1 Tbsp fresh parsley, chopped fine

Salt and pepper to taste 

1 green apple, chopped small 

1/2 cup dried or fresh cranberries 

Steak: 

1 venison backstrap 

2 tbsp poultry seasoning. 

Poultry seasoning: 

2 teaspoons ground sage

1 1/2 teaspoons ground thyme

1 teaspoon ground marjoram 

3 teaspoons ground rosemary

1/2 teaspoon ground nutmeg

1/2 teaspoon ground black pepper

1 teaspoon fine sea salt

Directions: 

1. Heat grill, oven or pellet smoker to 225°
2. Start out by filleting your backstrap to double the size 
3. In a skillet add butter and melt, add onions, celery, apples and cranberries, cook 3-5 minutes, add remaining seasoning and cook 1-2 minutes more. 
4. Add sourdough and mix until sourdough is toasted  
5. Pour mixture over strap, leaving a finger size portion on top and bottom empty. 
6. Roll your straps and wrap in butcher twine to keep from un-rolling. 
7. Rub meat with poultry seasoning  
8. Place in smoker and cook until internal temp reaches 120° 
9. Raise temp to 400 and finish cooking 5-10 minutes until 130°

Remove steak and let it rest 10 minutes, slice and enjoy.