Meat Eater - www.MeatEater.com
Hunters, you guys are out there. Hungry for some of the Fresh Gamey Gamey, Tasty Tasty meat. Well guess what, I’m going to make a BBQ tonight. Anyone else starting a BBQ, let’s connect and celebrate the weekend. Let’s eat together, online, from the comfort of our desk, and connect all of you together so you can show the true Meat Eater you are.
Interested in the Recipe for DEER FLANK ROLL? Well let’s give thanks for a suggestion by a MeatEater.com patron. The Deer Flank Roll Recipe is as follows:
- 7 tablespoons butter, divided
- 1 cup shallots
- 2 garlic cloves, minced
- 2 amaretto cookies, chopped very fine
- 1 1/2 cups pre mixed stuffing
- 1/4 cup parsley, chopped
- 2 teaspoons thyme, chopped
- 8 ounces venison flank or ham steak
- Salt and pepper, to taste
- 1 cup Jones Dairy Farm Ham Slices, diced small
In medium sauté pan, heat 1 tablespoon butter over medium low heat. Add shallots and garlic to pan and cook until soft and translucent.
Mix cookies with stuffing mix; add ham and stir to combine. Add to pan along with 5 tablespoons butter. Continue cooking on medium low for 3 to 5 minutes. Add parsley and thyme and cook for another minute.
Place venison between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
Place 1/2 stuffing mixture down middle of venison; roll up and tie with butchers twine.
In sauté pan, add remaining tablespoon of butter and melt over medium heat and brown rolled venison on all sides. Finish in 350°F oven for 5 to 7 minutes. Allow to rest for 5 minutes before slicing. Serve with remaining stuffing.
Credit For Recipe goes to Jones Dairy Farm, by clicking on this link, a new page will open up so you can see their recipe as well.