Stuffed Fallow Venison Crown

Name: Stuffed Fallow Venison Crown
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: European
Ingredients: 2 racks of Venison or Lamb, French trimmed and tired into a crown; 250ml Ruby Port or Red Wine; 2Tbs Angus &amp; 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 &amp; Oink Game Bird Seasoning; 1 Onion finely chopped; 2 cloves of garlic; Orange zest; 6 Juniper berries, smashed; 2 Bay leaves; Slice of orange

This recipe is extremely simple, It takes no time to prep and cook, yet it’s guaranteed to impress on your Christmas table.

Stuffed Fallow Venison Crown

Jay Porter

Rated 5.0 stars by 2 users

Servings

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.

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Ingredients

The Crown

2 racks of Venison or Lamb, French trimmed and tired into a crown

Ruby Port BBQ Sauce

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

Mince Meat

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

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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.

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Stuffed Fallow Venison Crown