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.
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.