SAVORY STUFFED VENISON ROAST
This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My...
Provided by Tere Gill
Categories Roasts
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
- 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
- 3. Preheat oven to 400 degrees F.
- 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
- 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
- 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
- 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
- 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
- 9. Sprinkle roast all over with a few pinches of salt and pepper.
- 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
- 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
- 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
- 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.
STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results - especially when stuffed with prunes and brioche
Provided by Rob Taylor
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
ROSEMARY-STUFFED LEG OF VENISON
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. NOTE: You may wish to remove the lower portion of the shank to ensure that the leg will fit into a 5-quart cast iron Dutch oven. Using a sharp paring knife cut approximately 6-8 (1-inch) slits in the leg. In a small mixing bowl, combine rosemary, thyme, basil, sage, green onions, parsley and garlic. Season the mixture generously with salt and pepper. Blend well and stuff a generous portion of seasoning mixture into each slit. In a 5-quart cast iron Dutch oven, melt bacon drippings over medium-high heat. Place seasoned venison into pan and brown for 3-5 minutes on each side or until golden brown. Surround the leg with apples, onions, whole garlic and any remaining stuffing mixture. Add beef stock and bring to a rolling boil. Cover Dutch oven and bake for 2 ½ -3 hours or until leg is tender. When tender, remove meat, fruits and vegetables from cooking liquid carve. Use the strained cooking liquid as a thin sauce.
More about "rosemary stuffed leg of venison food"
HAUNCH OF VENISON WITH ROSEMARY & PEAR STUFFING
From abelandcole.co.uk
4/5 (2)Total Time 45 minsServings 8-10
HERB CRUSTED ROASTED RACK OF VENISON - GIRL CARNIVORE
From girlcarnivore.com
ROAST FRENCH RACK OF VENISON WITH GARLIC, ROSEMARY …
From highlandgame.com
ROAST VENISON
From houseandgarden.co.uk
ROAST VENISON RECIPE - HOW TO ROAST VENISON | HANK SHAW
From honest-food.net
ROAST VENISON HAUNCH - GREAT BRITISH RECIPES
From greatbritishrecipes.com
RECIPE: ROSEMARY AND GARLIC SLOW-ROASTED …
From mauinuivenison.com
ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON …
From greedygourmet.com
Reviews 4Category Main CourseCuisine ScottishTotal Time 1 hr 30 mins
TWO WAYS TO COOK A ROASTED LEG OF VENISON
From fieldandstream.com
Author Jonathan Miles
VENISON LEG RECIPE
From greatbritishchefs.com
ROASTED LEG OF VENISON - RECIPE
From bonapeti.com
BALSAMIC BRAISED VENISON | WILD + WHOLE
From themeateater.com
VENISON RECIPES
From bbcgoodfood.com
LEG OF VENISON
From waitrose.com
ROSEMARY-STUFFED RACK OF VENISON WITH FOREST FRUIT COMPOTE
From waitrose.com
ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED VENISON HAUNCH WITH RED WINE AND ROSEMARY GRAVY
From riverford.co.uk
TOM & SAWYER - ROSEMARY VENISON - PAWSNATURAL PET STORE
From pawsnatural.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love