Took a section of deer loin from my Maine buck and sliced it down for a venison roulade (jelly roll style).
I stuffed it with sauted spinach and mushrooms, and spread some Gournay garlic and herb cheese on it then rolled it up. Tied off with twine, hit the outside with salt and coarse ground black pepper, then in a hot cast iron skillet with olive oil. Seared it all the way around then put a few more globs of that cheese on top, and in a 400 degree oven for 12 minutes. Pulled it out to rest for 5 minutes and put some more mushrooms and spinach in the skillet and cooked them down for a side. Was paired with a nice Jersey Red from a local winery, perfect combo.
Didn't get a pic of my plate but this is what left, for tomorrow.
Edited by DV1, 12/06/17 - 06:57 PM.