Roast Stuffed Venison Recipes

ROAST VENISON

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
• Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
• Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
• Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
• Get your meat out of the fridge and up to room temperature before you cook it.
• Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
• Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
• Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
• Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
• To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
• Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
• Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

OLIVE-STUFFED VENISON ROAST

Steps:

• Preheat the oven or pellet grill to 350°F.
• Butterfly the roast then season with salt and fresh-ground black pepper. Combine all remaining ingredients in a bowl, except the feta cheese, and mix.
• Spread stuffing mixture onto the butterflied roast. Roll the roast into a cylinder and tie with butcher's twine. Season the exterior with salt and pepper and cover liberally with olive oil.
• Place rolled roast directly on grates in a preheated grill. If using an oven, use a roasting pan to allow air to circulate under the roast.
• Cook for 40 to 60 minutes until internal temperature reaches 115 to 120°F. Remove from grill, loosely tent with aluminum foil or a large mixing bowl, and allow to rest on a sheet pan for 10 to 15 minutes before slicing.
• Garnish with feta cheese, mint leaves, and some more olive oil.

ROAST STUFFED VENISON

Steps:

• If using venison sausage, remove the meat from the casing. Add the butter or vegetable oil to a frying pan and saute the meat over a moderately high heat for 5 minutes until it is partially cooked.
• If using bacon, cut the rashers into 1/4in (5mm) pieces, blanch in boiling water for 3 minutes, then drain, pat dry and add them to an oiled frying pan.
• Crush the garlic and peel and chop the apple and onion into 1/4 in (5 mm) pieces. Add the garlic, apple and onion to the pan and cook for 5 minutes, while stirring, until the vegetables are tender.
• Add the marjoram, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook for a further minute. Remove the pan from the heat and allow to cool.
• Lay the venison leg or shoulder flat and sprinkle with salt and pepper. Spread the sausage or bacon mixture over the flat surface of the venison, then roll up and tie the meat in three places with string.
• Heat 2 tablespoons of vegetable oil in a casserole dish just large enough to hold the venison. Brown the venison over a high heat for 1-2 minutes on each side. Add the cider, bay leaf and allspice and bring to a simmer.
• Lay a piece of greaseproof paper over the venison and cover it with a lid. Turn the oven temperature down to 190°C (375°F, gas mark 5) and cook for 1 1/2 hours. Add more cider if it evaporates too quickly.
• Preheat a serving plate. Remove the casserole from the oven, place the venison on the serving plate and keep warm.
• Place casserole over moderately high heat and add the beef stock (or venison stock made from the bones), and the Calvados. Boil uncovered until it has reduced down to 1/2 pirit (285 ml). Add the lemon juice, adjust seasoning and stir.
• Slice the venison into 1/2 in (15 mm) thick slices and serve with the sauce separately.

VENISON ROAST WITH MEDITERRANEAN STUFFING

Steps:

• 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.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
• Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
• Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
• Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
• Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.