Venison Braciole

Venison Braciole

Braciole, also known as Italian stuffed beef rolls, is a traditional Italian dish that consists of thin slices of beef or venison that are rolled up and filled with a savory stuffing. The rolls are then braised in tomato sauce until tender and flavorful. Here is a detailed recipe for Braciole:


  • 8 thin slices of beef or venison, such as flank steak or round steak, pounded thin
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • Salt and pepper
  • 8 slices of prosciutto
  • 1/2 cup grated Pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup red wine
  • Salt and pepper


  1. Preheat the oven to 350°F.
  2. In a medium bowl, mix together the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, basil, oregano, salt, and pepper. Set aside.
  3. Lay out the slices of meat on a work surface. Season with salt and pepper. Place a slice of prosciutto on each slice of meat.
  4. Sprinkle the breadcrumb mixture and Pecorino Romano cheese on top of the prosciutto.
  5. Roll up each slice of meat tightly and secure with toothpicks or kitchen twine.
  6. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
  7. Add the crushed tomatoes, beef broth, and red wine. Season with salt and pepper. Bring to a simmer.
  8. Transfer the meat rolls to the tomato sauce and spoon the sauce over the rolls to coat. Cover the skillet with a lid and transfer to the preheated oven.
  9. Bake for 1 1/2 to 2 hours, or until the beef is tender and the sauce is thickened.
  10. Remove the toothpicks or kitchen twine from the beef rolls and serve hot with the tomato sauce.