Venison Roast With Mediterranean Stuffing Recipe

Name: Venison Roast With Mediterranean Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Marinade; 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; Mediterranean stuffing; 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

Servings: persons

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
Marinade
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
Mediterranean stuffing
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

1
With sharp knife, make deep slits in roast and place garlic strips into slits.
2
Mix marinade ingredients and marinate roast for 3 days in refrigerator, turning frequently.
3
Soak sundried tomatoes in balsamic vinegar until soft and all vinegar has been absorbed. (Can be prepared beforehand and kept in refrigerator).
4
Mix stuffing ingredients.
5
Remove roast from marinade and stuff envelope with mediterranean stuffing. Save marinade.
6
Wrap bacon strips around stuffed roast and tie with string to keep everything together.
7
Preheat oven to 180c.
8
Heat oil in large heavy-bottomed skillet and quickly brown roast on all sides.
9
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.
10
Remove lid and roast for further 1/2 hour, basting, until sauce is thickened and meat is tender.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Venison Roast With Mediterranean Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venison Roast With Mediterranean Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions