Recipe by Erin Randall
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.
- 1 1⁄4 kg venison roast, boned
- 1⁄4 cup craisins
- 1⁄4 cup port wine
- 1 onion, finely diced
- 1 -2 cup fresh breadcrumb
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon marjoram
- 1 pinch salt & pepper
Directions See How It's Made
- Soak Craisins in Port for a few hours.
- Sautee onion gently until soft and tender, but not coloured.
- Add Craisins and Port. Simmer until Port is reduced and thickened.
- Allow to cool.
- Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
- Stuff the meat and roll, securing will with cooking twine.
- Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
- 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.