Venison Leg Roast With Cranberry and Port Stuffing

Erin Randall's Note:

My husband recently went hunting and brought home a deer. Now we have a freezer full and I have been searching for recipes - thanks to all of you who have posted Venison Recipes. Hubby and I came up with this idea ourselves and it turned out beautifully. We used a boned leg, but you could use any roasting cut, just butterfly it or create a pouch for the stuffing. You could use other herbs and flavourings, but the Cranberries and Port really compliment the Venison. Prep. time does not include the soaking time.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 4-6

Yield: 4.0 serves

• 1 ¼ kg venison roast , boned
• ¼ cup craisins
• ¼ cup port wine
• 1 onion , finely diced
• 1 -2 cup fresh breadcrumb
• ½ teaspoon mustard powder
• ½ teaspoon marjoram
• 1 pinch salt & pepper

Directions:

1. Soak Craisins in Port for a few hours.
2. Sautee onion gently until soft and tender, but not coloured.
3. Add Craisins and Port. Simmer until Port is reduced and thickened.
4. Allow to cool.
5. Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
6. Stuff the meat and roll, securing will with cooking twine.
7. Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
8. Cooking time will vary depending on size of roast and how well you like you meat done. Mine weighed around 1.2kg once stuffed and took approximately 1 hour after turning the temperature down to 180oC.