Stuffed Venison Flank Steak

SERVINGS

4

PREP TIME

25 min

TOTAL TIME

45 min

GLUTEN FREE

NO


Ham Slices 8oz

This recipe is made with Jones Ham S​lices.


Venison flank steak is wrapped up with a mixture of smoked ham and stuffing. We think it’s the perfect way to celebrate a successful hunting trip.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
7 tablespoons butter, divided
1 cup shallots
2 garlic cloves, minced
2 amaretto cookies, chopped very fine
1 1/2 cups pre mixed stuffing
1/4 cup parsley, chopped
2 teaspoons thyme, chopped 
8 ounces venison flank or ham steak
Salt and pepper, to taste
1 cup Jones Dairy Farm Ham Slices, diced small
DIRECTIONS
In medium sauté pan, heat 1 tablespoon butter over medium low heat. Add shallots and garlic to pan and cook until soft and translucent. 

Mix cookies with stuffing mix; add ham and stir to combine. Add to pan along with 5 tablespoons butter. Continue cooking on medium low for 3 to 5 minutes. Add parsley and thyme and cook for another minute. 

Place venison between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper. 

Place 1/2 stuffing mixture down middle of venison; roll up and tie with butchers twine.   

In sauté pan, add remaining tablespoon of butter and melt over medium heat and brown rolled venison on all sides. Finish in 350°F oven for 5 to 7 minutes. Allow to rest for 5 minutes before slicing. Serve with remaining stuffing. 
 

Ingredients

Directions

7 tablespoons butter, divided
1 cup shallots
2 garlic cloves, minced
2 amaretto cookies, chopped very fine
1 1/2 cups pre mixed stuffing
1/4 cup parsley, chopped
2 teaspoons thyme, chopped 
8 ounces venison flank or ham steak
Salt and pepper, to taste
1 cup Jones Dairy Farm Ham Slices, diced small
In medium sauté pan, heat 1 tablespoon butter over medium low heat. Add shallots and garlic to pan and cook until soft and translucent. 

Mix cookies with stuffing mix; add ham and stir to combine. Add to pan along with 5 tablespoons butter. Continue cooking on medium low for 3 to 5 minutes. Add parsley and thyme and cook for another minute. 

Place venison between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper. 

Place 1/2 stuffing mixture down middle of venison; roll up and tie with butchers twine.   

In sauté pan, add remaining tablespoon of butter and melt over medium heat and brown rolled venison on all sides. Finish in 350°F oven for 5 to 7 minutes. Allow to rest for 5 minutes before slicing. Serve with remaining stuffing.