Last week, we talked to Jesse Griffiths about his new book Afield, which hits bookshelves tomorrow. During his interview, Jesse mentioned a recipe he felt would be a favorite amongst seasoned deer hunters. For those of you who are gearing up for deer hunting season, check out the Stuffed Vension Flank recipe from Afield below. Stuffed Venison Flank The flank—a misunderstood throwaway cut— can be transformed through long, slow cooking. Stuffing this sinewy, tough cut with fatty sausage keeps it moist, while the bread crumbs and egg set the stuffing and make it sliceable. Try this recipe with different sausages in the stuffing—we’ve had success with wild boar chorizo, kielbasa, and a simple garlic sausage. The acid from the tomatoes and wine tenderizes the braise, creating a rich sauce that calls for mashed potatoes, polenta, or pasta. Try making this a day ahead and reheating it slowly. 1 boneless venison flank, about 2 to 3 pounds, (page 164) Kosher salt and freshly ground black pepper 1 pound ground pork or sausage 2 tablespoons chopped fresh sage or parsley 1 cup fresh bread crumbs 2 eggs, beaten 4 tablespoons olive oil 2 onions, thinly sliced 2 cups carrots, thickly sliced 4 garlic cloves, sliced One 28-ounce can crushed tomatoes 1 cup red or white wine Venison stock (page 173), chicken stock, or water, as needed 1/2 cup chopped fresh parsley Serves 8 1. Preheat the oven to 350°F. Season the flank with salt and pepper. 2. In a small bowl, mix the ground pork, sage, bread crumbs, and eggs. Season with salt and pepper; omit the seasoning if using bulk sausage. 3. Lay the flank in front of you with the grain running across, from side to side. Spread the pork mixture across the center of the flank, roll the flank around the stuffing, then tie with kitchen twine every 2 inches. 4. In a large Dutch oven or braising pot, heat the olive oil over medium-high heat and brown the stuffed flank on all sides, about 15 minutes total. Transfer the flank to a plate. 5. Add the onions, carrots, and garlic to the pan and cook over medium-high heat until softened, about 5 minutes. Add the tomatoes and wine and cook until reduced by half, about 10 minutes. Return the flank to the pot, spoon some sauce over it, and add enough stock or water to cover the meat halfway. 6. Cover the pot, bring to a boil, then place the pot in the oven. Braise, turning the flank every 30 minutes, until tender, 4 to 5 hours, adding more stock, if necessary, to keep the flank half covered. 7. Taste the finished sauce and adjust seasoning with salt and pepper. Let the flank rest for 5 minutes, cut away the twine, and slice thickly against the grain. Garnish with the chopped parsley. To see more recipes like the Stuffed Venison Flank, purchase Griffiths’ book here.