Tee G


This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My husband requests this over and over again. Give it a try with beef or pork too. I think all you carnivores will love it!


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1 Hr
1 Hr 30 Min


  • 1
    venison rump roast (5 to 6 lbs.)
  • 6 oz
    hickory smoked bacon (!/2 of 12 oz. package)
  • 1 Tbsp
    reserved bacon grease
  • 3 Tbsp
    olive oil, divided
  • 1 lb
    baby portabella mushrooms, thinly sliced
  • 2/3 c
    diced sweet onion (about 1/2 lg.)
  • 2 tsp
    minced fresh garlic
  • 1/4 tsp
    ground black pepper
  • 1/2 tsp
    sea salt
  • 1/2 c
    minced fresh flat leaf italian parsley
  • pinch
    salt & pepper for browning



  1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
  2. Use a sharp chef's or filet knife to open roast.
  3. Place roast between sheets of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
  4. Preheat oven to 400 degrees F.
  5. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet.
  6. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
  7. Crumble cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
  8. Remove top layer of plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
  9. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.)
    If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
  10. Sprinkle roast all over with a few pinches of salt and pepper.
  11. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
  12. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
  13. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
  14. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.

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