2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank venison OR venison backstraps
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- Slice in to 6 rolls.
- Heat remaining oil in pan over medium-high heat. Lay steaks on pan and sear on both sides, 8-10 minutes each.
- Remove toothpicks and twine