Venison Roll Ups with Balsamic Glaze Recipe

Venison Roll Ups with Balsamic Glaze Recipe (Photo courtesy of Gregg Ritz)

These venison roll ups with balsamic glaze bare a close resemblance to sashimi, but are created for the meat lover

“This is a healthy, simple and impressive venison dish to serve your guests during the holiday season. Serve alongside mashed potatoes or rice pilaf.”


–Gregg Ritz, host of Hunt Masters

Serves: 8
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:


  • 1-2 pounds of venison loin
  • Salt and pepper
  • 1 tablespoon butter
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 carrot
  • 1 cup balsamic vinegar
  • Toothpicks

Directions:

1. To make balsamic glaze, bring balsamic vinegar to a simmer in a medium saucepan over medium heat, stirring constantly with a whisk. Turn heat down and continue whisking until vinegar thickens; this could take up to 20 minutes. Remove from heat and allow to cool completely – mixture will thicken further upon cooling.

2. Season and grill venison loin to desired liking. Slice vegetables into 2-inch matchsticks and sauté in butter until soft. Slice venison loin into 6-by-2-inch strips.


3. Place a stack of the vegetables at the end of the backstrap strip and roll up. Secure with a toothpick.

4. Drizzle balsamic glaze on top of venison rolls ups and serve. Enjoy!

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