Stuffed Rolled Venison Log

Ted Nugent’s Stuffed Rolled Venison Log

Stuffed Rolled Venison

Notes: We substituted prosciutto and dry coppa for the ham and used bacon burger (venison ground with bacon fat).  We also covered the top with more prosciutto.

  • 2 pounds. ground venison
  • 1 medium onion, chopped
  • 1 1/2 cups Quaker Oats (uncooked)
  • 4 tbls. A-1 Sauce
  • 8 slices boiled deli ham
  • 1 lbs. shredded mozzarella cheese
  • salt & pepper to taste
  1. Mix venison, onion, oats, A-1, and salt & pepper, and shape into a loaf.
  2. Spread aluminum foil on a flat surface, and flatten loaf to approx. 12′ x
  3. 14″ and 1/2″ thick.
  4. Lay slices of ham on top to cover entire surface.
  5. Cover with cheese. Roll up and pinch sides.
  6. Bake at 350 degrees for one hour covered with foil.
  7. Remove foil and cook an additional 30 minutes until brown on top.

Sliced, revealing goodness inside

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