If you’re like me, you might find yourself constantly searching for New and Flavorful ways to utilize some of that ground game meat you have in the freezer. I know hamburgers, meatballs and tacos are some of the best of the best, but have you tried making a giant roll of ground meat stuffed with prosciutto, provolone and wilted spinach? Think of it as a rolled up meatloaf filled with salty cured ham, cheese and a few greens. There’s nothing wrong with that…
I’m still loving my Traeger, so I decided to smoke/bake this 14 inch long meat rollup using cherry pellets. I set the smoker for 350° F and baked the venison rollup for 2 hours or 160° degrees for the internal temperature. Then I let it rest for 10 minutes and sliced and served. I have to say, if I didn’t absolutely devour this, I wouldn’t have shared it with you. It easily fed all five of us with plenty of leftovers for the next day. Give it a try and let me know what you think. ~Kristy
If you don’t have ground venison, try using ground elk or antelope meat.
- 2 pounds ground venison
- 4 slices prosciutto
- 4 slices provolone
- 4 cups baby spinach
- 1/2 cup breadcrumbs
- 1/2 cup grated pecorino romano cheese
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
Preheat smoker (or) oven to 350° F.
In a large bowl, mix the ground meat with 1 tablespoon olive oil, grated pecorino cheese, breadcrumbs and seasonings. Heat a skillet over medium heat and add the remaining olive oil. Cook the spinach in the skillet until wilted about 1-2 minutes. Remove from heat. Place a long piece of plastic wrap on a cutting board and add the ground meat to the center. Start pressing the meat out until you get about a half inch thickness all around. Working in layers, add the prosciutto, provolone slices and spinach. Grab the plastic wrap from the longest side and start rolling up the meat being sure to keep pressure on the roll so everything stays together. Set the stuffed meat rollup in a baking pan and remove the plastic. Dust the top with extra breadcrumbs if you like a little more crunch to the outside edges. Bake the meat for 2 hours or until the internal temperature reaches 160° degrees. Remove and let rest for 10 minutes before slicing.