VENISON ROAST WITH MEDITERRANEAN STUFFING

Venison Roast With Mediterranean Stuffing image

Provided by GT in SA

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 kg venison roast, slit down the middle to form an envelope
2 garlic cloves, slit lengthwise into 2mm strips
500 g bacon, strips preferably streaky bacon
250 ml beef stock
olive oil
5 ml ground cloves
15 ml ground roasted coriander
2 ml ground nutmeg
3 ml fresh ground black pepper
10 ml salt
10 ml brown sugar
50 ml lemon juice
250 ml red wine
1/2 cup sun-dried tomato, chopped
1 tablespoon balsamic vinegar
1/2 cup kalamata olive, pitted and chopped
1/2 cup feta cheese, crumbled

Steps:

With sharp knife, make deep slits in roast and place garlic strips into slits.
Mix marinade ingredients and marinate roast for 3 days in refrigerator, turning frequently.
Soak sundried tomatoes in balsamic vinegar until soft and all vinegar has been absorbed. (Can be prepared beforehand and kept in refrigerator).
Mix stuffing ingredients.
Remove roast from marinade and stuff envelope with mediterranean stuffing. Save marinade.
Wrap bacon strips around stuffed roast and tie with string to keep everything together.
Preheat oven to 180c.
Heat oil in large heavy-bottomed skillet and quickly brown roast on all sides.
Remove roast to ovenproof dish with lid. Pour reserved marinade and beef stock over roast, replace lid and cook in oven at 180c for 1h. Turn and baste at 15min. intervals.
Remove lid and roast for further 1/2 hour, basting, until sauce is thickened and meat is tender.