This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This roast is simple to prepare and cooks up in no time while providing an elegant presentation.

Use fresh herbs if you can—they make a difference in this dish. For that matter, make sure you're using fresh-ground black pepper as well. You want the stuffing to be robust. Also, because venison is so lean, you’ll want to use plenty of good extra virgin olive oil, and make sure you don’t cook it past medium rare.

I use a top round in this recipe, but bottom round or sirloin tip will work equally well. I cooked this roast in a Camp Chef pellet grill to add some smokey notes, but an oven will work just fine. Check the internal temperature of the roast frequently after the first 30 minutes and remember that the meat temperature will continue to climb by a few degrees as it rests.

Pair this roast with couscous or any of your favorite grains or pasta. The leftovers are great cold, sliced thin on pita bread with tzatziki sauce or layered on a white pizza.