Rolled Stuffed Roast of Venison

Use a top or bottom Round Roast for this method.

Meat should be no more than 1 inch thick.

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6 slices Bacon

1 medium Onion, -{chopped

1/2 c. chopped Celery

1/2 c. chopped Carrots

1/3 c. Seasoned Dry Bread Crumbs

2 tsp. Dried Parsley Flakes

1/4 tsp. Salt

1/8 tsp. Pepper

3 to 4 lbs. boneless Roast of Deer, Antelope, Elk, or Moose;

up to, but no more than 1 inch thick.

3 slices Bacon, cut in 1/2

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Fry 6 slices Bacon in large skillet over medium heat until crisp.

Remove from heat. Transfer Bacon to paper towels to drain.

Reserve 3 Tbsp. of Bacon Fat.

Crumble drained Bacon and set aside.

Heat oven to 325

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Cook and stir Onion, Celery, and Carrots in reserved Bacon Fat;

over medium heat until tender.

Remove from heat.

Stir in crumbled Bacon, Bread Crumbs, Parsley Flakes, Salt, & Pepper.

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Spread vegetable mixture evenly on Roast.

Pat Vegetable mixture firmly into place.

Roll up like a jelly-roll, rolling with the grain of the meat.

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Tie Roast together with kitchen string. Place in Roasting pan.

Top the Roast with halved slices of Raw Bacon;

laying them over the width of the Roast.

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Roast about 20 to 35 minutes per pound.