Crunchy Venison Rolls

Crunchy Venison RollsWhat do I do while driving?  Sometimes its thinking about how my beloved Virginia Tech Hokies are FINALLY moving in the right direction again on the football field.  Sometimes its trying to decide what food plot seed I want to plant this spring.  And sometimes its coming up with a great idea for dinner that night.  The latter is what hit me yesterday as I drove home from my son’s preschool and a great, simple meal that is absolutely delicious and quick to make is what came out of it.


8 Small “Grillin’ ” steaks

(My definition of a Grillin’ steak is any steak cut from a single isolated muscle group that is roughly 6″ long x 2″ wide x <1/2″ thick.  Which muscle does not matter.)



Colby Jack Cheese by the block

Sliced jalapeno Peppers

2 cups of Pepperidge Farms Seasoned Bread Crumbs


Tenderize each steak by pounding it thin with a mallet.  Rub an even amount of salt and pepper into the “interior” side of the venison steak.  Slice a piece of cheese to fit the width of each venison steak at a thickness around 1/4″ and place it at the end of steak.  I like my venison spicy.  So if your like me, add a few slices of pepper to the cheese before rolling the steak over and then add a 2nd layer of thinner sliced cheese and peppers before rolling closed and tacking in place with toothpicks.

Crush the breadcrumbs and roll each steak roll until thoroughly covered.  Place each roll in a well-greased baking dish and slide onto the top rack of an oven preheated to 350°F and bake for 10 min.  After 10 min, broil for another 5min to crisp the breadcrumbs.

Remove and let stand a minute or two.  Remove the toothpicks before serving with your favorite side.

From tenderizing to eating time is about 20-25min


  • Randy

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