294. ROLLED STUFFED ROAST of VENISON with BACON

6 slices of bacon
1 medium onion, chopped
½ cup chopped celery
½ cup chopped carrot
1/3 cup seasoned dry bread crumbs
2 teaspoons dried parsley flakes
¼ teaspoons salt
1/8 teaspoon pepper
3-4 lb. roast of any big game or regular meat up to an inch thick
3 slices of bacon, cut in half

Heat oven to 325°. Fry first part of bacon and reserve 3 tablespoons of fat, drain bacon on paper towel. Crumble bacon and set aside. 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 vegetable mixture firmly into meat. Roll up jelly-roll style, rolling with grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 33 minutes per pound.


courtesy of: Ed and Regina Woods / Woods Smoked Meats, 1501 Business Hwy. 54 West, Bowling Green, Missouri 63334, 573-324-2247