Mushroom Stuffed Venison Roast | MeatEater Cook
The eye-of-round is a long, cylindrical muscle that’s tucked inside the hindquarter of ungulates. This lesser-known cut is surprisingly tender, which is why many refer to it as the hidden...
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Ingredients
- 2 eye-of-round deer roasts (or substitute backstrap)
- Cooking oil
- Kosher salt
- pepper
- 2 tbsp. butter, divided
- 8 oz. baby portabella mushrooms
- 2-4 sprigs of thyme
- 4 cloves of garlic, minced
- 1/4 cup cognac
- 1 cup venison or beef stock
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