1 top or bottom round roast (3 - 5 pounds). I like venison and moose for this recipy.
1/2 pound bacon cooked
4 slice bacon uncooked
1 onion chopped
1/2 cup celery chopped
1/2 cup carrot chopped
1/3 cup breadcrumbs - home made from parisian loaf is best.
2 teaspoon dried parsley flakes
1/4 teaspoon of salt
1/4 teaspoo nof pepper
Keep the spices simple so it doesn't overpower the meat. If you like rosemary add some to leave a hint of flavour but don't overdo it.
Start by making stuffing:
1. fry 1\2 # of bacon in a skillet to a crisp so you can crumble it.
2. Pat dry the bacon with paper towel.
3. Crumble the bacon and put aside
4. Keep the bacon drippings!
5. Now mix in the onion, celery and carrots and cook on medium heat until tender.
6. Add in the crumbled bacon, bread crumbs, parsley flakes, salt and pepper.
7. Spread the stuffing on the flattened roast evenly.
8. Roll up your roast and tie it with butcher rope (french term here poorly translated)
9. Place the remaining uncooked bacon on the roast, I like to completely wrapped the roast with the bacon strips.
10. place in pre heated oven 375. Cook until desired doneness.
* Make sure you have allowed the stuffing to cool prior to placing on the meat.
* roll with the grain of the meat.
* most do their roasts at 325 to 350 but I really recommend changing that to 375. It browns the outside real nice of the bacon and locks in those juices.
* Serve to those that say they don't like wild meats and watch them enjoy it. Tell them it's beef, they won't know the difference! This is by far my favourite roast recipe, I've saved the day using this recipe when we harvested an Ole Swamp Buck a few years ago. Gets the "gamy" taste of the meat and makes it extremely appealing.
*Keep the spices simple so it doesn't overpower the meat. If you like rosemary add some to leave a hint of flavour but don't overdo it.