Stuffed Venison Brisket


Rolled brisket roasts can be prepared hundreds of ways with a variety of ingredients for stuffing. I decided I wanted to try a “meat lovers” brisket roll. I used the brisket from a young doe take I took recently — the thin, flat cut of meat is perfect to create a “stuffed” brisket. For the stuffing, I used maple sausage, bacon, carmelized onions, and an apple smoked provalone and a few other ingredients. By using a seasoning rub and cooking at high heat for 5 minutes, I created a crust to seal in the juices. The smoked cheese and apple flavored sausage give this a perfect balance of flavor to complement the meat. After cooking high heat (450 degrees) for 5 minutes, reduce the heat to 350 and cook another 10-15 minutes. Let stand before slicing and serve. Our sides of garlic mashed potatoes and shrimp scampi rounded out the perfect surf and turf meal. Enjoy!


– 1 venison brisket
– Half a pound of apple flavored pork sausage
– Quarter pound of bacon
– Half an onion
– 1 egg
– 1 cup of bread crumbs
– tablespoon of Lawrys seasoning salt
– Half cup of salt-based seasoning rub

– Cut the bacon into small pieces, crumble the sausage and brown both, then remove from skillet and place in bowl
– sautee the onions in the leftover grease, remove from pan and mix onions into the meat mixture and let cool to room temperature
– scramble an egg, and add to the mixture along with the bread crumbs
– add the shredded provalone
– mix the indredients to form a doughy paste
– sprinkle Lawry’s seasoning salt on the flat brisket, then lay the mixture and flatten on top of the meat
– roll the meat and stuffing into a round “log”
– tie the brisket using cooking twine (soak the twine in water beforehand to keep it from burning)
– coat the stuffed brisket with a seasoning rub, and place in a baking pan. It’s best to used a cooking grate to raise the brisket off the bottom of the pan so it crusts all the way around
– bake in preheated oven at 450 degrees for 5-6 minutes
– reduce the heat to 350 degrees and bake for another 15 minutes
– remove from oven, let stand for 5 minutes
– then cut the stuffed brisket into one inch thick slices and serve

You may need to increase the measurements of the ingredients depending on the size of the deer brisket. Brisket meat can be tough, so be sure to pound it with a meat mallet and use a little meat tenderizer before rolling.

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