Venison Leg Roast With Cranberry and Port Stuffing

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.

Ready In:
1hr 40mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Erin Randall
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@Erin Randall
Contributor
"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."
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  1. 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.
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