Mutton rib roll with Venison Fillet

[sp4rkman]

[FONT=&quot]Serves 6[/FONT]
[FONT=&quot]Preparation Time: 20 min Cooking Time: 3 hours[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Filling[/FONT][FONT=&quot][/FONT]
[FONT=&quot]100 g button mushrooms, chopped[/FONT]
[FONT=&quot]2 onions, roughly chopped[/FONT]
[FONT=&quot]Butter and sunflower oil for frying[/FONT]
[FONT=&quot]Salt and freshly ground black pepper to taste[/FONT]
[FONT=&quot]20 ml (4 t) fresh thyme leaves, stripped from stems[/FONT]
[FONT=&quot]Green onion seasoning[/FONT]
[FONT=&quot]250 ml (1 c) soft breadcrumbs[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Meat[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 rack mutton ribs, deboned and still whole[/FONT]
[FONT=&quot]1 small venison fillet[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Preheat oven to 160C[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Filling:[/FONT][FONT=&quot][/FONT]
[FONT=&quot]Sauté the mushrooms and onion in the heated butter and oil until fragrant and soft.[/FONT]
[FONT=&quot]Season with salt, pepper, thyme and a good sprinkle of green onion seasoning.[/FONT]
[FONT=&quot]Add the breadcrumbs and set aside.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Meat:[/FONT][FONT=&quot][/FONT]
[FONT=&quot]Season both sides of the ribs with salt and pepper and place on a surface with the meat side flat. [/FONT]
[FONT=&quot]Evenly spread the mushroom mixture over it and place the fillet on top.[/FONT]
[FONT=&quot]Roll the ribs up around the fillet and secure with string.[/FONT]
[FONT=&quot]Place in an oven dish, cover and roast for 3 hours until golden brown and soft (the fillet will be well cooked).[/FONT]
[FONT=&quot]Serve with a creamy mushroom sauce: sauté 150 g sliced mushrooms in a little butter until soft. Add 250 ml (1 c) cream and simmer until fragrant. Thicken with gravy powder[/FONT]

 

[basil]

That`s one that really makes the mouth water!!
I can`t think of anything i would change.
basil.