SAGE STUFFED VENISON ROAST

 

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Ingredients

  • 1 Venison Roast
  • 8 bacon slices
  • 8 cups Dry bread cubes
  • 1 Onion, diced
  • 5 ribs Celery, diced
  • 1 Tablespoon Parsley, chopped
  • 1 egg (lightly beaten)
  • 3 cups Beef Broth
  • Salt and Pepper
  • 4 teaspoons Sage

Directions

  • Cut a slit in the roast to make a large pocket.
  • Salt and pepper the inside and outside.
  • Set aside.
  • In a large bowl combine the bread, celery, onion, parsley, sage, salt and pepper and egg.
  • Pour the broth over the mixture and mix.
  • Stuff the pocket with the dressing.
  • Tie roast with a string.
  • Wrap bacon slices around the roast.
  • Bake at 350F until meat is done.
  • If it starts drying out cover with foil.

Notes

Categories: Main Dish  Roast  Wild Game 
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