• 6 slices of bacon
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/3 cup seasoned dry bread crumbs
  • 2 tspns dried parsley flakes
  • 1/4 tspn salt
  • 1/8 tspn pepper
  • 3 to 4 lb boneless Venison roast, up to 1 in. thick.
  • 3 slices bacon, cut in half


Fry the 6 slices of bacon. Save 3 tlbspns of the bacon fat. Crumble drained bacon and put it to the side. Heat the oven to 325 degrees.
Cook and stir onion, celery, and carrot in the 3 tblspns of bacon fat at medium heat until tender. Remove from heat and add crumbled bacon, bread crumbs, parsley, salt, and pepper. Spread the vegetable mix evenly over the roast. Roll up going with the grain of the meat. Tie the roast with kitchen string. Put in a roasting pan and top with the 3 halved bacon slices. Cook to your liking, about 22 to 30 mins. per pound.

Serves 6 to 8........or 3 hungry hunters

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Submitted 6/13/05.
Source: The Venison Page
Submitted By: Missy

Stuffed Roast Venison