| |

Flavourful Greek Stuffed Venison Roast

0 Comments
Jump to Recipe

If you are looking for delicious ways to spice up your wild game roast, you have to try this Greek Stuffed Venison Roast! It is juicy, tender, and full of fresh and vibrant flavours. A perfect Spring roast!

a meat roast stuffed with vegetables and feta cheese

This post contains affiliate links which means I make a small commission at no extra costs to you.

Stuffed roasts are an incredible way to bring an incredible amount of flavor to a roast. The flavor combinations are endless, and this variation is top three for sure!! It is light, zesty and different from your typical wild game flavours.

While this roast is absolutely beautiful and looks complex, it is very simple to make. You start with a round roast and slice it lengthwise. The meat then gets covered in a lemon, garlic and herb marinade to help tenderize it and add flavor. Once you are ready to cook, you pile a mixture of artichokes, sun dried tomatoes, red onion and feta onto the roast then fold it up. Bake it until your desired temp, then slice it thin and serve with a spoonful of the glorious sauce from the pan.

What I love so much about this roast recipe is that it is an amazing way to get those who don’t love the taste of wild game on its own, to enjoy a roast. The flavours are bold and fresh, while not being overpowering. You can make it with any kind of wild game roast you hover even beef if you do not hunt!

a version roast in a bakin dish, stuffed with tomatoes, artichokes and feta

Tips for A Perfect Greek Stuffed Venison Roast

  1. For stuffed toasted I recommend using something on the longer side opposed to a thick roast like a sirloin or something. Using a round roast or even a backstrap, allows you to get a good amount of filling in the centre and gives you two even sized sides so that it cooks evenly.
  2. The longer you marinade the meat, the more flavor it will have. I always try to marinade my roasts for at least 8 hours if I can. Even up to 48 hours if I have the time! The acid will help tenderize the meat over time, and let all that flavor penetrate into the roast.
  3. When cooking the roast, watch the temperature carefully. It is a bit trickier to find that perfect temperature with a stuffed roast, so always lean towards underdone. I like to pull my roasts out of the oven around 120, and let them rest for about 10 minutes before slicing.

Greek Stuffed Venison Roast Ingredients

Round Roast– This can be venison, moose, elk, beef etc. I recommend using a round roast or backstrap for the most even cooking.

Artichokes– You want marinated artichokes, which add such great flavor.

Sun Dried Tomatoes– These hold up nicely while roasting, and add a rich sweet flavor.

Feta Cheese– If you are dairy free you can omit this.

Red Onion– Slice it nice and thin for a little bit of bite.

Olive Oil– I love the flavory olive oil adds, but any neutral oil you like will work.

Red Wine Vinegar– This is my top recommendation for its bold flavor, but you can sub with apple cider vinegar or white wine vinegar.

Lemon Juice– You want fresh squeezed lemon juice.

Parsley– Use fresh over dried for a vibrant earthy flavor.

Garlic– Fresh minced is always best over pre minced from the store.

Oregano– Dried is all you need. If you don’t have this you can sub with greek seasoning.

uncooked roast in a garlic herb marinade with a bowl of greek vegetables on the side

The Steps

  1. Start by taking your roast and slicing it in half lengthwise, making sure not to cut it all the way through, like a book. Place the roast into a baking dish.
  2. Then, take the olive oil, vinegar, lemon juice, garlic and spices and whisk together in a small bowl until combined.
  3. Pour that marinade over the roast in the pan, making sure to flip the meat and get the whole roast covered.
  4. Cover the dish with plastic wrap and place in the fridge to marinate for at least 4 hours.
a venison roast, sitting in a garlic herb marinade
  1. Once you are ready to cook the roast, remove it from the fridge and preheat your oven to 350F.
  2. Next, add all of the filling ingredients to a bowl and stir until combined.
  3. Leaving the roast in the pan, spread it out so that the center of the roast holding it together, is in the middle of the pan.
  4. Take the filling and pile it on top of the meat, along the center. Then pull both sides of the meat, together over top of the filling, and hold it together using tooth picks, or by tying butchers twine around the roast.
a marinated roast, topped with a greek vegetable filling
an uncooked roast stuffed with feta cheese, artichokes and sun dried tomatoes
  1. Bake the stuffed roast for about 20-25 minutes, or until internal temp reaches around 100F.
  2. Then increase the temperature to 410F and cook for another 5-10 minutes or until desired internal temp is reached. I like to pull my roast out when the temperature reaches about 120F. If you like it a bit more cooked, pull it out at 130F.
  3. Let the roast rest in the pan for 5-10 minutes before slicing thin, and spooning all that delicious sauce from the pan over top. Enjoy!
a venison roast, stuffed with greek filling, sliced thin
a meat roast sliced in half, stuffed with greek vegetables
thinly sliced roast, over rice, with artichokes, tomatoes and feta cheese

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious recipes to make with your wild game roasts?

https://cmbarndominium.com/high-protein-venison-street-corn-bowls/

https://cmbarndominium.com/slow-braised-venison-coconut-curry-ramen/

https://cmbarndominium.com/juicy-flavourful-venison-birria-burritos/

a version roast in a bakin dish, stuffed with tomatoes, artichokes and feta

Greek Stuffed Venison Roast

Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 8 hours
Total Time: 8 hours 55 minutes

A juicys lemon and garlic marinated venison roast, stuffed with a greek filling of artichokes, sun dried tomatoes, red onion and feta cheese.

Ingredients

  • 1.5-2 lb round roast or backstrap
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • juice of 1 lemon
  • 3-4 cloves minced garlic
  • 1/2 tsp each salt & pepper
  • 1 tsp dried oregano
  • 3 tbsp fresh chopped parsley

For the Filling

  • 1/3 cup chopped marinated artichokes
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese

Instructions

  1. Start by taking your roast and slicing it in half lengthwise, making sure not to cut it all the way through, like a book.
  2. Place the roast into a baking dish.
  3. Then, take the olive oil, vinegar, lemon juice, garlic and spices and whisk together in a small bowl until combined.
  4. Pour that marinade over the roast in the pan, making sure to flip the meat and get the whole roast covered.
  5. Cover the dish with plastic wrap and place in the fridge to marinate for at least 4 hours. 8 hours is my preferred time, or even up to 2 days for the best flavor.
  6. Once you are ready to cook the roast, remove it from the fridge and preheat your oven to 350F.
  7. Next, add all of the filling ingredients to a bowl and stir until combined.
  8. Leaving the roast in the pan, spread it out so that the center of the roast holding it together, is in the middle of the pan.
  9. Take the filling and pile it on top of the meat, along the center.
  10. Then pull both sides of the meat, together over top of the filling, and hold it together using tooth picks, or by tying butchers twine around the roast. Some of the filling with over flow. That is totally fine and also makes it look pretty.
  11. Bake the stuffed roast for about 20-25 minutes, or until internal temp reaches around 100F.
  12. Then increase the temperature to 410F and cook for another 5-10 minutes or until desired internal temp is reached. I like to pull my roast out when my meat thermometer temperature reaches about 120F. If you like it a bit more cooked, pull it out at 130F.
  13. Let the roast rest in the pan for 5-10 minutes before slicing thin, and spooning all that delicious sauce from the pan over top. Enjoy!

Notes

* This Greek roast can be made with venison, moose, elk, beef or almost any red meat roast you have.

* If you have the time, I always recommend letting the roast marinate as long as you can! The longer it sits, the more tender it gets and the more flavor you will have in the meat.

* If you want to make sure that you are cooking your roasts perfectly, an instant read thermometer is essential!! These ones are my favorite. The Best Meat Thermometer

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© morganmckay
Category: Dinner

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *