Ingredients
- 550 g (1¼ lb) boneless leg of venison, cut into 4 thin slices
- 2 tbsp sunflower oil
- 2 sprigs of fresh thyme
- 1 bay leaf
- 10 black peppercorns, lightly crushed
- 8 juniper berries, lightly crushed
- 4 cloves
- 120 ml (4 fl oz) beef stock, preferably home-made (see page 25)
- 360 ml (12 fl oz) red wine
- 55 g (2 oz) cranberries, thawed if frozen, finely chopped
- 1 carrot, thinly sliced
- 1 onion, sliced
- 1 garlic clove, sliced
- salt and pepper
- leaves of fresh thyme to garnish
- Cranberry stuffing
- 30 g (1 oz) cranberries, thawed if frozen
- 45 g (1½ oz) fresh wholemeal breadcrumbs
- finely grated zest of 1 orange
- 30 g (1 oz) carrot, finely grated
- 2 tsp fresh thyme leaves
- 2 tbsp orange juice
Description
Olive Is The Traditional Term For A Small Roll Of Meat Filled With Stuffing. For This Special-occasion Casserole Thin Slices Of Tender Lean Venison Are Rolled Round A Fresh-tasting Cranberry Stuffing And Cooked In A Red Wine Sauce.
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