Venison Braciole
Tender venison, rolled with prosciutto, breadcrumbs, garlic, grated cheese, and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours, 40 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1-1.5 pound Venison Top Round or Sirloin, cut thin slices
- Sliced Prosciutto (Optional)
- Parmesan or Pecorino Romano Cheese
- Fresh Chopped Parsley
- Finely Chopped Garlic
- Italian Seasoned Breadcrumbs
- Freshly Cracked Salt & Pepper
- Olive Oil
- Butchers Twine
Sauce
- ½ cup Diced Onion
- ½ Cup Red Wine
- 3 (28 Ounce) Cans Crushed Tomatoes (San Marzanos Preffered)
- 10-12 Basil Leaves
- Salt & Pepper, To Taste
For Serving
- Pasta of Choice
- Grated Pecorino Romano
- Chopped Fresh Basil
Instructions
- Cut venison roast into thin slices (about 1/2 inch thick or less) then pound the pieces of venison using a meat mallet to almost flat.
- Pat the flattened venison steaks dry and place onto a clean flat surface.
- To one side of the flattened steaks, season the meat with salt and pepper. Top each with a slice of prosciutto, garlic, parsley, breadcrumbs, grated cheese and drizzle with a little olive oil over top. Use as much or as little of each depending on your taste buds.
- Roll them up into a long log shape and secure with butchers twine.
- Sear in olive oil over medium heat in a large heavy bottom pot on both sides. Remove from the pot as you brown them.
- In the same pot, add diced onion to the oil. Saute for a few minutes until translucent. Add in red wine to deglaze the pan. Scrape up any brown bits from the bottom. Add tomatoes and salt and pepper to taste. Use a hand blender to purée the tomatoes.
- Add the braciole back to the pot. Reduce heat to low and cook for about 2 hours or until the venison is tender.
- Remove the braciole from the pot, remove the butchers twice, then slice and serve over pasta with the sauce from the pot topped with grated cheese and fresh chopped basil.
Find it online: https://jenndanella.com/authentic-italian-venison-braciole/