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Christmas, christmas recipe, Game Bird, Gamebird - December 9, 2022

Stuffed Fallow Venison Crown

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

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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

    1. 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

    1. 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

    1. Preheat the oven, bbq to 160c
    2. 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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