Venison involtini

This take on a classic Italian dish is a great way to wow your guests, especially those who are skeptical of trying wild game meat like venison. Feel free to serve this with your favourite tomato sauce or even a creamy Alfredo. Ingredients 2  three-oz boneless venison steaks Filling ½ cup breadcrumbs 2  tbsp grated Parmesan cheese 1  tbsp chopped fresh parsley 1 clove minced garlic 6  asparagus spears, blanched (quickly poached in boiling, salted water for 3 minutes) 2  slices Provolone cheese 3 tbsp olive oil Salt & pepper to taste Directions 1. Pound each venison steak until very thin, but try not to tear them. 2. Mix breadcrumbs, Parmesan cheese, parsley, and garlic in a bowl with 1 tbsp olive oil. Season with salt and pepper. 3. Spread the filling on the flattened pieces of venison. Place a slice of Provolone in the center and 3 pieces of the asparagus. 4. Gently roll the meat, keeping firm pressure, like a fajita, then pin the ends into the roll with toothpicks. 5. Season outside of the meat with salt and pepper. 6. Heat remaining olive oil in a pan to medium-high heat. 7.  Sear both sides of the rolls for 4-5 minutes each. Once the cheese starts to melt out, they are ready to go. Originally published in the Ontario Out of Doors 2025-2026 Hunting Annual For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream