Lay each cutlet flat.
Top with ham, then cheese and roll with venison to outside. Turn roll in olive oil and pat with breadcrumbs.
Salt and pepper to taste.
Place rolls on skewers, alternating with onion, pepper and bay leaves.
Bake at 350F for 20 minutes, covered with foil.
Remove foil and broil for 1-5 minutes until crispy.
Add an Italian twist to your next venison meal.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.