Venison Leg Roast With Cranberry And Port Stuffing Food

SAVORY STUFFED VENISON ROAST

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.

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES

Steps:

• Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
• Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
• Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

LEG OF VENISON WITH CIDER-BAKED APPLES, RED CHARD, AND CRANBERRY SAUCE

Steps:

• To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
• To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
• In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
• While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
• To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
• To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
• To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

STUFFED PORK ROAST WITH CRANBERRY SAUCE

Steps:

• Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
• Do not cut all the way through.
• Set aside.
• Melt butter in medium heavy skillet over medium-high heat.
• Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
• Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
• Mince using on/off turns.
• Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
• Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
• Bake remaining stuffing in small casserole for 30 minutes.
• Meanwhile, combine water and sugar in 3-qt.
• non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
• Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
• Puree in food processor and strain to remove skins.
• Stir in salt and pepper.
• Reheat gently, if necessary, before serving.
• Let roast stand 10 minutes before slicing thinly to serve.
• Serve pork, with extra stuffing on side, with cranberry sauce.

VENISON LEG ROAST WITH CRANBERRY AND PORT STUFFING

Steps:

• 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.