Goat Cheese and Spinach Stuffed Venison Roast

Directions

1. Trim the silver skin from the roast and pat it dry. Season it generously with salt and pepper, then slice the roast open longways like a hoagie roll. (Be careful not to cut all the way through — I stop just shy of cutting to either end to help hold the stuffing in. Don’t forget to clean your knife properly when you’re finished!)

2. Heat about 1 Tbsp. of olive oil in a sauté pan over medium-high heat. Sauté the onions until translucent, about six to seven minutes. Add garlic and cook for another 30 seconds before adding the spinach. Cook until all the spinach has wilted, mix well, and remove from heat. Spread out on a plate and allow to cool.

3. Spread the goat cheese evenly inside the roast. Once the spinach mixture has cooled completely, stuff the roast until full. To help keep the stuffing in while cooking, wrap and tie butcher’s twine around the stuffed venison roast (about every 1 1/2").

4. Preheat the oven to 350°F. Heat a lightly oiled cast-iron skillet to medium-high heat. Lower the heat if using butter or olive oil.

5. Sear all sides of the roast. Check the internal temperature for smaller roasts — I don’t recommend cooking past 130°F (medium rare). Larger roasts, like the top or bottom round of a buck, may need to finish in the oven for 5–10 minutes.

6. Remove from heat and let rest for several minutes before slicing and serving. Sometimes, I drizzle with a balsamic glaze upon serving, as it pairs well with the goat cheese.