Venison Holiday Roulade with Apple Cranberry Sourdough Stuffing
The holidays are a time to gather, celebrate, and share meals that tell stories. This venison roulade is a show-stopping centerpiece worthy of your festive table, combining the earthy richness of wild game with the comforting flavors of the season. Stuffed with a savory-sweet blend of apples, cranberries, and sourdough, this dish captures the spirit of the hunt and the warmth of holiday gatherings. Whether you're serving it to friends, family, or fellow hunters, this recipe is sure to impress and spark conversation. Let's bring the field to your holiday feast!
Venison’s deep, robust flavor pairs beautifully with the tart cranberries and sweet apples, while the sourdough stuffing adds a rustic touch and hearty texture. Each bite is a perfect balance of savory and sweet, with hints of fresh herbs and warming spices. This dish not only highlights the best of seasonal ingredients but also celebrates the tradition of sourcing your own food. It’s a meal that honors both the hunter and the harvest, making it especially meaningful for those who cherish the outdoors and respect the wildlife they hunt.
Preparing a venison roulade is both an art and a labor of love, perfect for an occasion where you want to create something memorable. The process of carefully butterflying and rolling the venison is one that brings you closer to your meal, heightening the anticipation of the final dish. This recipe offers an opportunity to practice techniques and enjoy the unique satisfaction of cooking wild game with your own hands. The result? A visually stunning dish that feels as much a part of the holiday season as the tree and the lights.
Perfect for an intimate gathering or a larger celebration, this roulade presents beautifully on a serving platter, sliced to reveal the vibrant red and green hues of cranberries and herbs inside. The aroma of roasted venison mingled with holiday spices will have everyone gathering eagerly around the table, building excitement for the meal to come. It's a holiday dish that will turn heads and encourage even the most traditional diners to take a new culinary adventure.
Whether you’re a seasoned wild game cook or new to venison, this recipe is an approachable yet impressive addition to any holiday feast. This roulade brings out the best of wild venison and turns it into a meal that will be remembered long after the plates are cleared. Serve it with classic sides, enjoy the conversations it sparks, and feel proud of the tradition you’re continuing, one that brings the richness of the wild to the holiday table.
Jeremiah Doughty
Venison Holiday Roulade with apple cranberry sourdough stuffing Recipe
Stuffing Ingredients:
2 cups sourdough bread, torn into small pieces
5 tbsp melted butter
1/2 white onion, minced
1 celery stalk, diced finely
2 tsp dried sage
1 tsp thyme, chopped
1 tsp rosemary, chopped
1 Tbsp fresh parsley, chopped fine
Salt and pepper to taste
1 green apple, chopped small
1/2 cup dried or fresh cranberries
Steak:
1 venison backstrap
2 tbsp poultry seasoning.
Poultry seasoning:
2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3 teaspoons ground rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 teaspoon fine sea salt
Directions:
1. Heat grill, oven or pellet smoker to 225°
2. Start out by fileting your backstrap to double the size
3. In a skillet add butter and melt, add onions, celery, apples and cranberries, cook 3-5 minutes, add remaining seasoning and cook 1-2 minutes more.
4. Add sourdough and mix until sourdough is toasted
5. Pour mixture over strap, leaving a finger size portion on top and bottom empty.
6. Roll your straps and wrap in butcher twine to keep from unrolling.
7. Rub meat with poultry seasoning
8. Place in smoker and cook until internal temp reaches 120°
9. Raise temp to 400 and finish cooking 5-10 minutes until 130°
Remove steak and let it rest 10 minutes, slice and enjoy.
