This is a recipe inspired by a stuffed and rolled leg of lamb I learned how to make from my friend and mentor, Stephen Pedalino. That version featured a florentine stuffing–spinach, garlic and bread crumb, and we set in ribs of celery and strips of carrot before rolling, so that the spiral slices would have orange and green studs of color in the green spinach stuffing. The process looks harder than it is, and the results always impress. For venison, I use a mushroom stuffing, with red currants from my garden and chopped dried cherries. In my preparation, I also wrap the rolled roast in copious sprigs of fresh thyme and rosemary from my garden, which helps keep the roast moist and infuses it with the fresh flavor of the herbs.
Ingredients
Venison roast*
Assorted fresh mushrooms (champignon, portabella, oyster, etc.; rehydrated dried mushrooms could also be used)
3 large portabella mushrooms
2-3 shallots, finely minced
1 leek, finely chopped
5-6 cloves cloves garlic, minced
1 cup red currants
1/2 cup dried cherries, chopped
1/4 cup butter
2-3 bunches fresh thyme
8 sprigs of rosemary
8-9 dried juniper berries
salt and pepper to taste
Butcher string
*You could also substitute a beef roast, or a deboned leg of lamb.
Recipe
Butterfly the roast to create a flat piece; put a sheet of plastic wrap over it, and pound it out with a meat hammer until it is an even thickness throughout. Season with salt and pepper, cover with plastic wrap, and set aside in refrigerator.
For stuffing, begin by sauteing mushrooms in lightly oiled cast iron skillet until browned. Add shallots and leeks, and butter, and saute until onions are starting to brown. Add currants, dried cherries, and 2-3 tablespoons chopped fresh thyme. Set aside. Slice the large portabella mushrooms in half horizontally, and sear off rounds in hot skillet until browned, and season with salt and pepper.
To assemble, spread mushroom stuffing on meat, and then layer in portabella mushrooms slices. On separate tray, lay down the string, and then arrange thyme and rosemary sprigs on tray, and place roast on herbs, and then cover roast with more thyme and rosemary. Tie up rolled roast in herbs as tightly as possible. Wrap in plastic wrap for 1-2 hours. Heat up smoker grill to 325 degrees, and cook roast for 25 minutes per side, for a total of 1.5-2 hours, until meat thermometer registers 135 degrees. Remove from heat, tent in foil for 20-30 minutes. You can serve it warm then, though it’s also good if you let it come to room temperature, and then refrigerate overnight. Using a very sharp knife, slice into 1/4 inch slices.
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