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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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