Stuffed sad­dle of veni­son with prunes & brioche

BBC Good Food - - Roasts -

Veni­son might not be the first meat that comes to mind when choos­ing a roast, but it is easy to work with and gives im­pres­sive re­sults. Make sure you tie the par­cel neatly and tightly to hold ev­ery­thing to­gether – if you don’t do this, your meat might pull apart.’ Rob Tay­lor the­com­pass­escrun­

SERVES 6 PREP 45 mins COOK 1 hr plus rest­ing MORE EF­FORT

1 boned sad­dle of veni­son (about 750g-1kg)

100g pancetta slices

20g but­ter, melted for the stuff­ing

15g un­salted but­ter

1/2 onion, finely chopped

1 gar­lic clove, crushed

25g ready-to-eat prunes, chopped 1 rasher smoked streaky ba­con, diced

50g brioche, chopped

2 sage leaves, chopped 1 Heat oven to 180C/160C fan/gas 4. To make the stuff­ing, melt the but­ter in a shal­low pan, then fry the onion, gar­lic, prunes and ba­con un­til the onion is translu­cent and the ba­con is slightly coloured. Add the brioche and cook un­til com­bined and bro­ken down, then add the sage, sea­son and re­move from heat.

2 Put a sheet of bak­ing parch­ment on a sheet of foil (both should be larger than your veni­son). Ar­range four pieces of string across the kitchen counter and put the foil and parch­ment on top – this will help the veni­son to keep its shape. Lay an­other four pieces of string across the parch­ment. Lay the pancetta on top of the pa­per and string, slightly over­lap­ping the slices so that they cover an area roughly the size of your opened-out veni­son.

3 Lay the veni­son on top of the pancetta, skin-side down, then spoon the stuff­ing down the cen­tre, pat­ting it with your hands to make it into a sausage shape.

4 Fold in the sides of the veni­son, along with the pancetta, so they touch or slightly over­lap – use the foil and bak­ing parch­ment to help you. Tie the strings around the veni­son, mak­ing sure that the foil and parch­ment en­close the meat but stay out­side it. Fold in the ends and tie the other pieces of string tightly around the out­side of the par­cel to hold it in shape.

5 Put the veni­son on a bak­ing sheet or in a roast­ing tin. Roast for 40-50 mins or un­til a meat ther­mome­ter pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then re­move and dis­card the foil and parch­ment. Brush the veni­son all over with but­ter and re­turn to the oven for a fi­nal 10 mins. Leave to rest for 10-15 mins be­fore re­mov­ing the string and slic­ing.


PER SERV­ING 348 kcals • fat 15g • sat­u­rates 6g • carbs 6g • sug­ars 3g • fi­bre 1g • pro­tein 47g • salt 0.9g

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