Venison Leg Roast With Cranberry and Port Stuffing

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READY IN: 1hr 40mins
SERVES: 4-6
YIELD: 4-6 serves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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