stuffed venison roast

Ingredients stuffed venison roast

Marinade
1/2 cup italian dressing
1/3 can beer
1/2 cup coke / cola
1/4 cup lemon juice
1/2 orange sliced thin
1/4 cup buffalo wing sauce
1/4 bottle chipolata BBQ sauce
1 tbsp hot sauce
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tbsp garlic powder
Stuffing for Roast
2 stalks celery
1 small bell pepper
2 large sweet banana peppers
1 medium jalapeno
4 tbsp bacon drippings
1 grated italian six cheese
1 tbsp garlic powder
top
6 slice bacon
1 tsp TexJoy steak seasoning
1 tsp garlic powder
1 envelope onion soup mix

how to make stuffed venison roast

Marinate roast for at least 2 hours minimum, overnight if possible. Preheat oven to 400°F. Slice roast length way down center but not all the through, make more cuts the same too lay flat and make more cuts in opposite direction like grid.

Spread grated cheese over inside of roast enough to cover meat, spread peppers, onion and celery over meat then sprinkle seasonings along with bacon drippings.

Roll up roast use kabob sticks to hold roast together place in roasting pan slit side up. Place bacon over top along with some orange slices sprinkle with garlic, onion soup mix and TexJoy steak seasoning. Leave uncovered and bake for 1 hour or good and brown. Basting occasionally with remaining marinade.

Reduce heat to 350°F and cover cook another 2 hours or until tender.