This is the recipe I bring out when I’m having folks over and want to serve up an impressive main protein. The eye of round is one of my favorite cuts—it’s tender, flavorful, and unique. If you’re unfamiliar with the long, cylindrical muscle from the hindquarter, check out this helpful guide from Danielle Prewett to identify it while butchering your harvest.
I typically have an elk or two in my freezer, so the muscle group is quite large and can easily serve six people. If you’re using something smaller like a deer or antelope, it will likely only feed two to four people, depending on the size of the animal and your guests’ appetites.
I’ve tried making this with bleu and goat cheese, but both overpowered the flavor of the meat a bit. I find Boursin to be a mild but flavorful alternative. The garlic and fine herbs variety is my go-to, but any savory flavor should work.
I like to slice into the side of the muscle and “unravel” it into a flat sheet. I then pound it flat before stuffing, rolling up, and trussing it in a similar style to Jesse Griffiths’ venison belly rouladen. Slicing it into thick pinwheels to serve makes for a really simple yet stunning presentation.
The unraveling of the roast is the only real tricky part of this recipe, so check out the video below to help understand how to prepare the meat.
Read the full article here