Stuffed Roast Haunch of Venison
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| roast haunch of venison stuffed with wild mushroom deuxelle and wild rice |
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| 5 - 7 lb. | deboned and butterflied haunch of venison. |
| 1.5 lb. | of wild or domestic mushrooms (instead of duexelle , i coarsely |
| | chop |
| 2 medium | onions chopped |
| 6 clove | garlic , minced |
| 2 tsp | each herb ..rosemary , thyme , sage , marjoram |
| 7 | juniper berries .crushed |
| 2 cup | red wine reduced to 1/2 |
| 1/4 cup | olive oil (ex virgin) |
| 1 | big handful of chopped italian parsley |
| 1/3 cup | bread crumbs |
| 1/2 cup | pare - cooked wild rice |
| 3 Tbsp | butter |
| | salt and pepper to taste |
| 3 Tbsp | coarse ground prepared mustard |
| 1 | egg |
| |
| first , to make the stuffing saute in butter 1 chopped onion and 3 cloves |
| minced garlic , add chopped mushrooms , cook 5 mins , and add the parsley |
| and rice , and 1 tsp of each herb .set aside to cool mix in bread crumbs |
| and egg ..salt and pepper as well |
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| prepare the marinade with the reduced red wine , 3 cloves minced garlic , |
| the herbs , olive oil , and chopped onion marinate the venison at least |
| over night. the following day salt and pepper meat , and rub the mustard |
| into the meat , from this point you'll wish to stuff the roast and tie it |
| to help keep the stuffing in , i use a net bag from the butcher shop. from |
| here , in a large roasting pan heat 1/4 cup olive oil and brown the roast |
| on all sides , pour remaining marinade into roasting pan , and roast at |
| 375 degrees , using a thermometer till desired doneness baste with |
| marinade , last 35-45 minutes of cooking |
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| enjoy! |
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| (ID: 9900) Mirror: rec.food.recipes: Thu, Nov 20, 2003 |