Herb and shallot stuffed venison

Delicious! Well worth a try.

Ingredients

● 1 large venison fillet

● 2 rashers streaky bacon

● 2 red onions roughly chopped

● 2 sprigs thyme

● olive oil

For the stuffing

● 1oz butter

● 2 shallots finely chopped

● 1⁄2 tbsp chopped coriander

● 4oz baby spinach leaves, shredded

● 2oz fresh breadcrumbs

● 1 beaten egg

● 1⁄4 tsp grated nutmeg

For the gravy

● 2 glasses red wine

● 5 fl oz stock

Method

Slice open the fillet lengthways two-thirds of the way through and hit it gently with a rolling pin to flatten. Make the stuffing by melting the butter and frying the shallots until soft. Add the spinach and coriander and cook until it wilts. Then mix in the rest of the stuffing ingredients. Spread the stuffing along the centre of the fillet, patting it down firmly. Roll up the fillet and tie with butcher’s string. Lay the meat in a roasting tin, cover with slices of bacon and surround with onions and sprigs of thyme. Drizzle with oil and roast for about 30–40 minutes. Once cooked, remove the meat, cover with foil and let it rest while you make the gravy. Discard the onions and herbs from the roasting tin and deglaze the pan with the wine. Add the stock and allow it to reduce a little then strain. Cut the string off the loin and then slice the meat. Serve immediately with the hot gravy.