Ground Venison Rollup: A Comfort Food Twist

Have leftover ground venison from last year’s harvest and wondering what to make?

Before filling another deer tag this season, it’s easy to find yourself scrolling online or flipping through cookbooks in search of fresh ways to use all that ground game. Sure, everyone has their tried-and-true favorites—hamburgers, spaghetti, chili, tacos, lasagna, skillet bakes… and of course, the classic meatloaf.

By definition, meatloaf is a dish of ground or minced meat blended with other ingredients to stretch and flavor it, typically shaped into a loaf. Baked, smoked, boiled, stuffed, slathered in ketchup, or wrapped in bacon, this iconic comfort food still reigns supreme for family dinners.

My version adds a simple twist. Ground venison is mixed with olive oil, grated Pecorino cheese, and a few seasonings that enhance flavor and bind the meat. Instead of forming a traditional loaf, I flatten the mixture on plastic wrap to about ½ inch thick. Then, in layers, I add thin slices of prosciutto, provolone cheese, and wilted baby spinach. Carefully rolled, the meat secures all the stuffing inside, then is finished with a drizzle of olive oil.

The result? Rich, savory venison enhanced by the salty prosciutto and creamy cheese—a tasty spin on a classic comfort food favorite.

Make This Rollup with Any Ground Wild Game

This stuffed rollup isn’t just for venison—ground elk or ground antelope work just as well. Both are lean, flavorful meats that absorb the seasoning, cheese, and prosciutto perfectly. Keep in mind that cooking times may vary slightly depending on the fat content and thickness of the rollup, so using a meat thermometer or cutting into the center to check doneness ensures a perfectly juicy, tender result every time.

Cooking should always be fun, creative, and a little experimental—especially when it comes to wild game. Every kitchen, palate, and lifestyle is different, and that’s what makes cooking so enjoyable. Don’t be afraid to swap ingredients, adjust seasonings, or try new techniques to make a recipe your own. Whether you follow a recipe exactly or use it as inspiration, there’s truly no wrong way to cook. Most importantly, remember—every meal tells a story, and the best ones are shaped by your taste, your creativity, and the people you share them with.

Preheat oven to 375° F.

In a large bowl, mix ground venison, 1 tablespoon olive oil, grated Pecorino Romano cheese, and seasonings until well combined.

Heat a skillet over low heat with 1 tablespoon olive oil. Sauté the spinach until wilted, about 1–2 minutes, then remove from heat.

Lay a long piece of plastic wrap on a cutting board and place the ground meat in the center. Press the meat to about ½-inch thickness. Layer the prosciutto, provolone cheese slices, and wilted spinach on top.

Using the plastic wrap, roll the meat tightly from the longest side, keeping pressure to secure the stuffing inside. Place the rollup on a baking pan and remove the plastic wrap.

Drizzle the rollup with the remaining olive oil and loosely cover with foil.

Bake for 35–40 minutes, or until the internal temperature reaches 130-135°F or until your preferred doneness.

Remove from the oven and let rest for 10 minutes. Slice and serve.

Recipe Notes & Tips

• Meat Options: While this recipe calls for ground venison, you can also use ground elk or ground antelope. Both are lean, flavorful meats that absorb the seasonings, cheese, and prosciutto perfectly. Cooking times may vary slightly depending on fat content and thickness, so a meat thermometer is recommended.
• Spinach: Use fresh baby spinach for best results. Sauté just until wilted to keep it bright and tender.
• Cheese & Prosciutto: Provolone adds creaminess while prosciutto brings a salty, savory depth—feel free to experiment with other cheeses if desired.
• Rolling Tip: Press the roll tightly when rolling to ensure all stuffing stays inside during baking.
• Baking: Loosely cover the rollup with foil to prevent the top from drying out while baking.
• Resting: Let the rollup rest 10 minutes after baking. This allows the juices to redistribute and keeps the meat moist.
• Serving Suggestions: Slice and drizzle with pan juices. Pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.

Ground Venison Rollup | Stuffed Wild Game Recipe

Savory ground venison rollup stuffed with prosciutto, provolone, and spinach. Also works with elk or antelope for a wild game twist.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Course: Main Course

Cuisine: American

Keyword: ground venison recipe, ground venison recipes

Servings: 6

Ingredients

• 2 lbs ground venison
• 4 slices prosciutto
• 4 slices provolone cheese
• 4 cups baby spinach
• 1/2 cup pecorino romano cheese, grated
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 3 tbsp olive oil

Instructions

• Preheat oven to 375° F.
• In a large bowl, mix ground venison, 1 tablespoon olive oil, grated Pecorino Romano cheese, and seasonings until well combined.
• Heat a skillet over low heat with 1 tablespoon olive oil. Sauté the spinach until wilted, about 1–2 minutes, then remove from heat.
• Lay a long piece of plastic wrap on a cutting board and place the ground meat in the center. Press the meat to about ½-inch thickness. Layer the prosciutto, provolone cheese slices, and wilted spinach on top.
• Using the plastic wrap, roll the meat tightly from the longest side, keeping pressure to secure the stuffing inside. Place the rollup on a baking pan and remove the plastic wrap.
• Drizzle the rollup with the remaining olive oil and loosely cover with foil.
• Bake for 35–40 minutes, or until the internal temperature reaches 130-135°F or until your preferred doneness.
• Remove from the oven and let rest for 10 minutes. Slice and serve.

Notes

• While this recipe calls for ground venison, you can also use ground elk or ground antelope. Both are lean, flavorful meats that absorb the seasonings, cheese, and prosciutto perfectly. Cooking times may vary slightly depending on fat content and thickness, so a meat thermometer is recommended.
• Use fresh baby spinach for best results. Sauté just until wilted to keep it bright and tender.
• Provolone adds creaminess while prosciutto brings a salty, savory depth—feel free to experiment with other cheeses if desired.
• Press the roll tightly when rolling to ensure all stuffing stays inside during baking.
• Loosely cover the rollup with foil to prevent the top from drying out while baking.
• Let the rollup rest 10 minutes after baking. This allows the juices to redistribute and keeps the meat moist.
• Slice and drizzle with pan juices. Pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.

Tried this recipe?Let us know how it was!

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Ground Game Recipes and Cookbook

Every Meal Tells a Story – If you love cooking with ground wild game, there are countless ways to turn simple ingredients into flavorful, memorable meals. From hearty elk and venison meatballs to savory antelope chili, tacos, and skillet bakes, the possibilities are endless. Each recipe in my collection is designed to make wild game approachable, delicious, and exciting for everyday dinners or special occasions. For even more inspiration, tips, and tried-and-true favorites, be sure to check out my Wild Game Cuisine Cookbook, packed with dozens of ground game recipes that will elevate your next meal and make the most of your harvest.