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Nutrition Facts
Serving Size 1 (77g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/4 kg venison roast 1 pinch salt & pepper
Calories 167
Calories from Fat 15		(9%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 200mg		8%
Potassium 113mg		3%
Total Carbohydrate 30.6g		10%
	Dietary Fiber 2.1g	8%
	Sugars 8.9g
Protein 4.0g		8%
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Venison Leg Roast With Cranberry and Port Stuffing

Recipe #291408 | 1¾ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Erin Randall
Mar 12, 2008

My husband recently went hunting and brought home a deer. Now we have a freezer full and I have been searching for recipes - thanks to all of you who have posted Venison Recipes. Hubby and I came up with this idea ourselves and it turned out beautifully. We used a boned leg, but you could use any roasting cut, just butterfly it or create a pouch for the stuffing. You could use other herbs and flavourings, but the Cranberries and Port really compliment the Venison. Prep. time does not include the soaking time.

SERVES 4 -6 , 4 -6 serves (change servings and units)

Ingredients

1 1/4 kg venison roast, boned
1/4 cup craisins
1/4 cup port wine
1 onion, finely diced
1-2 cup fresh breadcrumb
1/2 teaspoon mustard powder
1/2 teaspoon marjoram
1 pinch salt & pepper

Directions

1
Soak Craisins in Port for a few hours.
2
Sautee onion gently until soft and tender, but not coloured.
3
Add Craisins and Port. Simmer until Port is reduced and thickened.
4
Allow to cool.
5
Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
6
Stuff the meat and roll, securing will with cooking twine.
7
Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
8
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.