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Venison Roll Ups



INGREDIENTS

2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher saltCapture
½ tablespoon freshly ground black pepper
2 pounds flank venison OR venison backstraps
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

PREPARATION

  1. Place venison in milk (doesn’t matter what percentage) at least 2 hours prior to cooking This
    pulls the blood out of the steak – taking the “gamey” taste away.
  2. After you’ve soaked the venison in milk, remove and set on pan in room temperature about 30 minutes prior to cooking. Cover with a thin layer of salt and pepper.
  3. Heat one tablespoon of oil in a pan over medium-high heat. Mix in the garlic, mushrooms, onions, salt & pepper. Cook until onions caramelize, 10-15 min. Remove from heat and set to the side.
  4. Lay the flank steak on a cutting board (or slice backstrap down the middle so that it is flat – kind of like a hoagie – but make sure the backstraps aren’t too thick)
  5. Lay the provolone across the top/middle covering the entire slice. Spoon the mushroom/onion mixture on top/in the middle, spreading evenly. Lay the spinach on top & press down lightly.
  6. Starting at the bottom, roll the steak up tightly (If using backstraps, close the two sides of steak and secure with toothpicks or butchers twine.
  7. Slice in to 6 rolls.
  8. Heat remaining oil in pan over medium-high heat. Lay steaks on pan and sear on both sides, 8-10 minutes each.
  9. Remove toothpicks and twine
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