Christmas, christmas recipe, Game Bird, Gamebird -
Stuffed Fallow Venison Crown
Stuffed Fallow Venison Crown
Jay Porter
Rated 5.0 stars by 2 users
Category
Game
Servings
6
Prep Time
25 minutes
Cook Time
60 minutes
“Crown Roast” a bit dramatic, but it has a show stopper visual appeal, and an alternative to Turkey.
This recipe is extremely simple, It takes no time to prep and cook, yet it’s guaranteed to impress on your Christmas table.
Ask your butcher to French trim a rack of venison and tie into a crown. Any butcher will happily do this for you. I stuffed mine with infused Venison Mince.
Ingredients
2 racks of Venison or Lamb, French trimmed and tired into a crown
250ml Ruby Port or Red Wine
-
2Tbs Angus & Oink Game Bird Seasoning
1 large sprig of thyme
6 Juniper berries
60g Tomato Puree
1Tbs Dary Soy
1Tbs Red Wine Vinegar
125g Caster Sugar
500g Venison mince meat of minced lamb
-
25g Angus & Oink Game Bird Seasoning
1 Onion finely chopped
2 cloves of garlic
Orange zest
6 Juniper berries, smashed
2 Bay leaves
Slice of orange
The Crown
Ruby Port BBQ Sauce
Mince Meat
Directions
Ruby Port BBQ Sauce
In a pan pour in the ruby port, thyme, juniper berries, Angus and Oink Game Bird Seasoning and bring to a rolling boil, whisk in tomato paste, soy, red wine vinegar and sugar until it’s all dissolved, and reduce down to a simmer for 5 minutes, take off the heat and allow to cool. Remove the Thyme sprigs and berries.
Mince Meat Stuffing
In a bowl add the mince, crushed garlic cloves, chopped onion, orange zest, crushed juniper berries, Angus and Oink Game Bird Seasoning and mix all together into a ball. Stuff the inside of the Venison crown and pop 2 bay leaves and slice of orange on top of the mince to keep it moist whilst roasting
Crown
- Preheat the oven, bbq to 160c
- Place the Crown into a heavy based pan, cover the individual rib bones with foil and take a pastry brush and paint on the bbq sauce all over the meat but not the bones, also paint the top of the mince, garnish with sliced orange and bay leafs.