Venison Leg Roast With Cranberry And Port Stuffing - cooking recipe

Ingredients

1 1/4 kg venison roast, boned
1/4 cup craisins
1/4 cup port wine
1 onion, finely diced
1 -2 cup fresh breadcrumb
1/2 teaspoon mustard powder
1/2 teaspoon marjoram
1 pinch salt & pepper

Preparation

Soak Craisins in Port for a few hours.
Sautee onion gently until soft and tender, but not coloured.
Add Craisins and Port. Simmer until Port is reduced and thickened.
Allow to cool.
Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
Stuff the meat and roll, securing will with cooking twine.
Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
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.