Sage Stuffed Venison Roast
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
Cut a slit in the roast to make a large pocket.
Salt and pepper the inside and outside.
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.