50+ Friends Club Cookbook
Meat and Wild Game

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Sage Stuffed Venison Roast

From the Kitchen of: H@ppy

1		Venison Roast
6-8		bacon slices
6-8	c.	Dry bread cubes
1	med.	Onion, diced
5	stalks	Celery, diced
1	Tbsp.	Parsley, chopped
1		egg (lightly beaten)
2-3	c.	Beef Broth
		Salt and Pepper
3-4	tsp.	Sage

• 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 until meat is done. If it starts drying out cover with foil.
• If you have excess dressing put in side bowl or foil.