Boursin and Onion Stuffed Eye of Round

This stuffed eye of round turns an elk or venison roast into an impressive main course with mild savory cheese and caramelized onion. The roast is stuffed, rolled, grilled, and sliced into thick pinwheels for serving.

Two slices of stuffed eye of round with grilled squash and mixed greens.

1Food Prep20 min
2Grill Prep15 min
3The Cook1–2 hrs

Cooking for 6 people

Ingredients

1
eye of round roast
1 package
Boursin cheese
1
yellow onion, small dice
1
serrano pepper, small dice (optional)
high-heat cooking oil, as needed
salt and pepper, to taste

1Food Prep

Clear off any excess silver skin from the outside of your roast before you start the unraveling process.
To unravel your roast, hold a long, sharp knife parallel to the meat. The first incision should make about a ¾-inch flap. Hold on to that while taking the knife further into the cut, rolling the intact roast away from you. Try to maintain that same thickness as you’re cutting through the steak. Since the roast tapers a bit, you’ll have to accommodate for the smaller end. Do your best to not poke any holes through the meat and create a mostly even, square-ish shape.
Once your roast is unrolled, cover the meat in a sheet of parchment paper and pound with a mallet. Do this to both sides a few times, flipping the meat over periodically until that lumpy outer layer becomes more uniform and flat. Place the flattened roast on a wire rack, season with salt and pepper on both sides, and allow to rest approximately 15 minutes.
To caramelize the onions: Start with a pan on medium-high heat. Place enough cooking oil in the bottom to coat the pan and place the onions in. Turn the heat down to medium-low and cook, stirring occasionally until the onions become evenly brown and sweet. Optionally, sautée diced hot pepper in the same pan.
Get a long piece of butcher's twine cut and ready before rolling.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets. Or Kingsford™ Craftsmoke Premium Pellets, Grillmaster’s Choice.
Method: - Direct-Heat Grilling
- The Burndown Method for Smokers
Temp: 200°F for pellet grill, oven, or charcoal smoker, 450°F or higher for final sear on grill

3The Cook

- Dab off any moisture from the surface of the meat.
- With the cut side up, crumble the cheese all over the surface, but leave an inch margin around the edges for rolling.
- Top the cheese with the caramelized onions (and pepper, if added), maintaining that inch gap on edges.
- Methodically roll the meat up as tight as possible without squishing the filling out the sides. Once the meat is in a shape that resembles the original roast, use butcher’s twine to truss it.
- Place the roast on a wire rack on a sheet tray and cook at 200°F for 30 minutes to 1 hour, or until the internal temperature registers at least 110°F. This can be done in a smoker or an oven.
- Once you’ve reached 110°F, pull the meat out and allow it to rest while you start your grill for searing. You want a high temperature of at least 450°F to sear the outside of the roast.
- Brush the outside of the roast with a thin coating of high-heat cooking oil. Once your grill is hot enough, sear the sides of the roast, until an internal temperature of 145°F is reached.
- Allow the meat to rest for at least 10 minutes before slicing into wide pinwheels.