Venison Pinwheels

Ingredientes

1 venison top sirloin roast. (You could also use a Loin)

2 onions, sliced

2 large handfuls of fresh spinach

5 cloves garlic, minced

5-6 slices provolone cheese

Worcestershire sauce

Salt

Black pepper

Garlic powder

3 tbsp butter (for searing)

Parmesan butter mixture (for finishing)

Butcher twine or large toothpicks (to secure)

Instruções

Trim all silver skin and as many tendons as possible from the venison top sirloin.

Slice the roast thin and long so you end up with one continuous piece, similar to a skirt steak.

Place the meat between parchment paper and pound it out to about ¼-½ inch thick.

Season both sides with salt, pepper, and garlic powder.

In a skillet over medium heat, cook the sliced onions first until soft and caramelized.

Add the spinach and cook just until wilted.

Add the minced garlic and cook for about 30 seconds until fragrant.

Drizzle in Worcestershire sauce and mix well. Remove from heat.

Lay the venison flat and layer with provolone cheese and onion, spinach, and garlic mixture.

Roll the venison tightly into a log and secure with butchers twine or large toothpicks.

Heat the same skillet over medium-high heat and add 3 tbsp butter.

Sear the pinwheels in the butter on all sides until nicely browned.

Transfer the skillet directly to a 350°F oven and cook until the internal temperature reaches 125° F for medium-rare (or whatever doneness you prefer).

Remove from the oven and let rest 5-10 minutes.

Finish by topping each pinwheel with the Parmesan butter mixture right before serving.

Slice and serve hot.

Grill Option:

Sear over direct heat, move to indirect heat to finish to your desired internal temp, rest, then top with Parmesan butter at the very end.