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Venison and sausage roll, two ways
bigdaddyjunior
Member Posts: 11,233
Everyone likes to get a big old buck once in a while, but they can be pretty tough to eat without a whole lot of marinating and such. This is something that will make a tender tasty meal no matter how tough the meat is.
Chill the roast til it firms up good. Makes it easier to slice. Take a fillet style knife and start at the top of the roast cutting 1/2 inch thick slice as you un-roll the roast. You are making one long strip with the grain. Try to keep the thickness uniform. If it is super tough now is the time to take out some aggression and pound it out with a wooden mallet or a heavy knife handle.So now you have a 6-8 inch wide by 20-24inch long piece of meat about a half inch thick. Take a package or two of sausage[not sweet]and spread it over the meat 1/4-1/2 inch thick all the way end to end and side to side like you are icing a cake. Slice up a couple cloves of garlic and sprinkle all over. Start at one end and roll the meat up tightly and either tie it or use long toothpicks to hold it together.TIGHTLY I said.
Now you can put it in a 350% oven for about an hour or on the stove top in a hot black iron pan and turn it in the pan to sear all sides. Then take it out of the pan and put it in a crock pot or stew pot. Cover with tomatoes,basil, parsley,onions and more garlic if you are like me and love it. If you are in a hurry you can just use a can of Italian style tomatoes or you can do it like a pot roast with carrots.potatoes and celery etc..Get it hot then let it simmer til done to the fork test.
If you go the oven method it is nice to put some rosemary in with the meat before you roll it up. When the roll is done take the drippings from the pan and make a brown gravy so you can have potatoes or rice with it. It'll be the best gravy you ever ate. You can make a bunch of these rolls and wrap them and freeze them til you are ready to cook them. Try different sausages each time to see what you like best. I like my dad's homemade garlic and pepper sausage, but I don't share that out.
This works well on any tougher cuts of meat not just venison.
Big Daddy my heros have always been cowboys,they still are it seems
Chill the roast til it firms up good. Makes it easier to slice. Take a fillet style knife and start at the top of the roast cutting 1/2 inch thick slice as you un-roll the roast. You are making one long strip with the grain. Try to keep the thickness uniform. If it is super tough now is the time to take out some aggression and pound it out with a wooden mallet or a heavy knife handle.So now you have a 6-8 inch wide by 20-24inch long piece of meat about a half inch thick. Take a package or two of sausage[not sweet]and spread it over the meat 1/4-1/2 inch thick all the way end to end and side to side like you are icing a cake. Slice up a couple cloves of garlic and sprinkle all over. Start at one end and roll the meat up tightly and either tie it or use long toothpicks to hold it together.TIGHTLY I said.
Now you can put it in a 350% oven for about an hour or on the stove top in a hot black iron pan and turn it in the pan to sear all sides. Then take it out of the pan and put it in a crock pot or stew pot. Cover with tomatoes,basil, parsley,onions and more garlic if you are like me and love it. If you are in a hurry you can just use a can of Italian style tomatoes or you can do it like a pot roast with carrots.potatoes and celery etc..Get it hot then let it simmer til done to the fork test.
If you go the oven method it is nice to put some rosemary in with the meat before you roll it up. When the roll is done take the drippings from the pan and make a brown gravy so you can have potatoes or rice with it. It'll be the best gravy you ever ate. You can make a bunch of these rolls and wrap them and freeze them til you are ready to cook them. Try different sausages each time to see what you like best. I like my dad's homemade garlic and pepper sausage, but I don't share that out.
This works well on any tougher cuts of meat not just venison.
Big Daddy my heros have always been cowboys,they still are it seems
Comments
SSgt Ryan E. Roberts, USMC
Big Daddy my heros have always been cowboys,they still are it seems