This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Sage Stuffed Venison Roast
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- #16298
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 pounds venison roast
8 slices bacon
8 cups dry bread cubes
1 medium onion, diced
5 stalks celery, diced
1 tablespoon parsley, chopped
1 egg, lightly beaten
3 cups beef broth
salt and pepper
4 teaspoons sage
directions
Cut a slit in the roast to make a large pocket. Salt and pepper the inside and outside. Set aside.
In a large bowl, combine the bread, celery, onion, parsley, sage, salt and pepper and egg. Pour the broth over the mixture and mix with large fork or hands.
Stuff the pocket with the dressing. Tie roast with a string. Wrap bacon slices around the roast.
Bake in medium oven (350 degrees F) until meat is done. If it starts drying out, cover with foil.
added by
silhouette
nutrition data
Nutritional data has not been calculated yet.
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