Rolled Stuffed Tenderloin / Roast of Venison

[Guest blackeyed_susan]

Rolled Stuffed Tenderloin / Roast of Venison:

6 slices of bacon

1 medium onion, chopped

1/2 cup chopped celery

1/2 cup chopped carrot

1/3 cup seasoned dry bread crumbs

2 tsp dried parsley flakes

1/4 tsp salt

1/8 tsp pepper

2 to 3 pound boneless tenderloin/roast, up to 1/2 inch thick(butterfly if necessary)

3 slices bacon, cut in half

Fry 6 slices of bacon in large skillet over medium heat until crisp. Remove from heat. Transfer bacon to paper towels to drain. Reserve 3 tbsp bacon fat. Crumble drained bacon; set aside. Heat oven to 325 degrees.

Cook and stir onion, celery and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread the mixture evenly on meat. Pat mixture firmly into place. Roll up jelly-roll style, rolling with the grain of the meat.

Tie the roast with kitchen string. Place in roasting pan. Top the meat with the 3 halved slices bacon. Roast to desired doneness, 22 to 30 minutes per pound.

Serves 6 to 8

[muggs]

Re: Rolled Stuffed Tenderloin / Roast of Venison

sounds good, I'm going to try it this weekend