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<blockquote data-quote="Trapper62" data-source="post: 363760" data-attributes="member: 516">Don't have a picture so use your imagination, but it is delicious.Spinach Cheese Stuffed RollTake a venison roast or backstrap about 1 1/2&quot; pounds and fillet it out into a 1/2&quot; flat piece of meat, then put it between parchment paper and hammer it flat to about 1/4&quot; or less.Chop up 1/2 of an onion, mince 4 cloves garlic and sautee these together in a pan with butter.&nbsp; Remove from the pan and mix into 4 ounces of cream cheese and season with salt and pepper.Spread the cream cheese mixture on the meat staying back about 1/2&quot; from the edge, layer with 2 cups baby spinach, cover that with 8 ounces of smoked provolone cheese.Roll up the fillet and use toothpicks to secure about every inch, salt and pepper again and then grill until about 155 degrees, slice between the toothpicks and serve.</blockquote>

[QUOTE="Trapper62, post: 363760, member: 516"] Don't have a picture so use your imagination, but it is delicious. [B]Spinach Cheese Stuffed Roll[/B] Take a venison roast or backstrap about 1 1/2" pounds and fillet it out into a 1/2" flat piece of meat, then put it between parchment paper and hammer it flat to about 1/4" or less. Chop up 1/2 of an onion, mince 4 cloves garlic and sautee these together in a pan with butter. Remove from the pan and mix into 4 ounces of cream cheese and season with salt and pepper. Spread the cream cheese mixture on the meat staying back about 1/2" from the edge, layer with 2 cups baby spinach, cover that with 8 ounces of smoked provolone cheese. Roll up the fillet and use toothpicks to secure about every inch, salt and pepper again and then grill until about 155 degrees, slice between the toothpicks and serve. [/QUOTE]

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