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- Breakfast Venison | The Sportsman’s Table
Ed Dombrowski from Lee’s Farmers Market cooks up a breakfast dish featuring venison.
(click video below and it will start at The Sportsman’s Table segment)
Venison Roulade
Ed Dombrowski
Ingredients
- Venison whole loin
- Spinach
- Dried cranberries
- Dijon mustard
- 4 slices prosciutto pork
- Salt & Pepper
(All this x 3)
Execution:
- Feather cut whole loin
- Layer cheese, berries and spinach on the cut of meat.
- Roll into a roulade.
- Rub outside with Dijon, salt and pepper.
- Wrap in prosciutto
- Bake at 400 until internal temperature reaches 130 degrees.