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

Stuffed saddle of venison with prunes & brioche

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(1 ratings)

Prep: 45 mins Cook: 1 hr Plus resting

More effort

Serves 6

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

Nutrition and extra info

Nutrition: Per serving

  • kcal348
  • fat15g
  • saturates6g
  • carbs6g
  • sugars3g
  • fibre1g
  • protein47g
  • salt0.9g
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Ingredients

  • 100g pancetta slices
  • 1 boned saddle of venison (about 750g-1kg)
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 20g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the stuffing

  • 15g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 25g ready-to-eat prunes, chopped
  • 1 rasher smoked streaky bacon, diced
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 50g brioche, chopped
  • 2 sage leaves, chopped

Method

  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.

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Comments, questions and tips

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willipa
31st Aug, 2018
5.05
Absolutely delicious. Followed the recipe to the letter and the result was excellent and enjoyed by all the family.
catie74
10th Dec, 2017
Utterly divine. Served with braised red cabbage and Brussels sprouts and wonderful roast potatoes
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