Stuffed Venison Chops

By Rachelle

  • 1 pound venison chops
  • 1/4 cup Fresh baby spinach (chopped)
  • Crushed red pepper
  • Cayenne powder
  • Granulated garlic
  • Paprika
  • Salt
  • Black pepper
  • 1-2 Tbsp bacon fat (or butter)
  • Goat cheese (or gouda cheese sliced thin)
  1. Pound butterflied chops to about 1/4-inch thickness.
  2. Season both sides of each chop with crushed red pepper, cayenne, granulated garlic, paprika, salt and black pepper
  3. Layer cheese evenly on top of the flattened, and seasoned chops. Then layer chopped spinach.
  4. Lightly roll the chops, keeping the stuffing inside, and secure with a toothpick.
  5. Heat bacon fat in a cast iron pan over medium-high heat. Once fat is hot, sear the venison rolls on each side 2-3 minutes.
  6. Move the pan to a preheated oven, 350, for 3-5 minutes, or until cooked to the desired doneness. 
  7. Remove the toothpicks and serve.