To prepare venison Braciole:
You will need approx. 1-pound venison (back straps preferred). Cut backstrap into 4-6 oz. portions. Using a sharp knife make an incision lengthwise across the bottom of the loin approx. ¼ inch thick. Be careful not to cut through the backside of the loin. Continue to slice and roll out until you have a thin flat piece of venison approx. ¼ inch thick. Pound gently with a meat tenderizer if needed.
To stuff:
Lay venison flat on the cutting board and cover it with a thin layer of prepared stuffing. Use your hands to pat the stuffing flat. Leave the bottom ½ inch uncovered without stuffing to help seal.
Once covered in stuffing roll tightly to form a cylinder. Use toothpicks to secure and keep it from falling apart during cooking. Repeat until all loins have been stuffed.
To Cook venison:
Season with salt and pepper and sear in a heavy bottom pan over medium-high heat using pure olive oil. Brown on all sides, deglaze with sauce and cover with lid. Transfer pan to 275-degree oven and cook for approx. 1.5 hours or until fork tender. Serve while warm with your favorite Italian side dishes. Garnish with sautéed wild mushrooms.
Ingredients for Stuffing:
6 ounces of Italian sausage
4 ounces fresh porcini mushrooms - chopped (1 oz. dried and reconstituted can be substituted)
1-ounce pure olive oil
2 ounces sweet onion, diced
1-ounce roasted garlic
½ Cup bread crumb
3 ounces of Asiago cheese, grated
2 TBS chopped Italian Parsley
2 TBS fresh basil chiffonade
Salt and pepper to taste
Directions:
1. Preheat the sauté pan medium-high heat. Add oil and crumble sausage into the pan. Add onion, mushroom, and roasted garlic and stir until sausage has cooked through.
2. Remove meat from the pan and add to a mixing bowl. Add remaining ingredients and mix to combine. Chill in the refrigerator until ready to roll venison.
Ingredients for Sauce:
1-ounce olive oil
1-ounce minced garlic
1-ounce diced shallot
1 sprig rosemary, chopped fine
1 sprig of fresh sage, chopped fine
1/4 Cup white wine, dry
1 cup tomato sauce
1 cup beef or veal stock
Salt and pepper to taste
Directions:
1. Preheat the saucepan and add oil. Sweat garlic and shallots until soft and deglaze with wine, stock, and tomato sauce.
2. Season with salt, pepper, and fresh herbs.
3. Simmer for 15 minutes and remove from heat.
*Recipe Serves 4 people