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Stuffed saddle of venison with prunes & brioche

Stuffed saddle of venison with prunes & brioche sliced and served with red cabbage

Stuffed saddle of venison with prunes & brioche

Name: Stuffed saddle of venison with prunes & brioche
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Ingredients: 100g pancetta slices; 1 boned saddle of venison (about 750g-1kg); 20g butter melted; 15g unsalted butter; ½ 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

Rob Taylor

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Serves 6

More effort

Prep: 45 mins

Cook: 1 hr

Plus resting

A star rating of 5 out of 5.3 ratingsRate

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Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results – especially when stuffed with prunes and brioche

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Ingredients

Nutrition

Units:

MetricUS

100g pancetta slices
1 boned saddle of venison

(about 750g-1kg)
20g butter

melted

For the stuffing

15g unsalted butter
½ 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

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Nutrition: Per serving

kcal348
fat15g
saturates6g
carbs6g
sugars3g
fibre1g
protein47g
salt0.9g

Method

step 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.
step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2017

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