I just got through stuffing a wild turkey, so now it's time to stuff a roast of blacktail buck. Take a top or bottom round roast and fillet it out to about one inch thick. Fry up some bacon and save the grease. Cook, while stirring, chopped onion, celery, and carrot in the bacon grease. Slowly add breadcrumbs, parsley (dried or fresh), the bacon crumbles, and ground pepper. Cook an addition 3 to 4 minutes and remove from heat. Spread stuffing mixture evenly over filleted roast and roll up--jelly-roll style. Tighten the rolled roast up with butcher's twine, cover with fresh bacon slices, and place in a roasting pan. Cook at 375 degrees until desired doneness. If this doesn't win me some favor with Wild Chef readers, then I'm done. Can't go wrong with bacon!