Venison Leg Roast With Cranberry And Port Stuffing

1. 1

   Soak Craisins in Port for a few hours.

2. 2

   Sautee onion gently until soft and tender, but not coloured.

3. 3

   Add Craisins and Port. Simmer until Port is reduced and thickened.

4. 4

   Allow to cool.

5. 5

   Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.

6. 6

   Stuff the meat and roll, securing will with cooking twine.

7. 7

   Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.

8. 8

   Cooking time will vary depending on size of roast and how well you like you meat done. Mine weighed around 1.2kg once stuffed and took approximately 1 hour after turning the temperature down to 180oC.

* Per serving · 4 servings · Values may vary.

No additional tips available.