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.