Prep 30 mins
Cook 1 hr 30 mins
One of the many delicacies our family enjoy when the bounty of the annual hunt becomes available. A recipe developed in our house over a number of seasons and now a firm family favourite. I usually cut a roast from the eye muscle in the loin of impala or kudu but any cut of meat suitable for roasting can be used. Preparation time does not include marinating.
- 2 kg venison roast, slit down the middle to form an envelope
- 2 garlic cloves, slit lengthwise into 2mm strips
- 500 g bacon, strips preferably streaky bacon
- 250 ml beef stock
- olive oil
- 5 ml ground cloves
- 15 ml ground roasted coriander
- 2 ml ground nutmeg
- 3 ml fresh ground black pepper
- 10 ml salt
- 10 ml brown sugar
- 50 ml lemon juice
- 250 ml red wine
- 1⁄2 cup sun-dried tomato, chopped
- 1 tablespoon balsamic vinegar
- 1⁄2 cup kalamata olive, pitted and chopped
- 1⁄2 cup feta cheese, crumbled
- With sharp knife, make deep slits in roast and place garlic strips into slits.
- Mix marinade ingredients and marinate roast for 3 days in refrigerator, turning frequently.
- Soak sundried tomatoes in balsamic vinegar until soft and all vinegar has been absorbed. (Can be prepared beforehand and kept in refrigerator).
- Mix stuffing ingredients.
- Remove roast from marinade and stuff envelope with mediterranean stuffing. Save marinade.
- Wrap bacon strips around stuffed roast and tie with string to keep everything together.
- Preheat oven to 180c.
- Heat oil in large heavy-bottomed skillet and quickly brown roast on all sides.
- Remove roast to ovenproof dish with lid. Pour reserved marinade and beef stock over roast, replace lid and cook in oven at 180c for 1h. Turn and baste at 15min. intervals.
- Remove lid and roast for further 1/2 hour, basting, until sauce is thickened and meat is tender.