Stuff or not ?

[Nimrod1960]

12 for a “proper” long lunch next Sunday.
Plan to do a couple of boned rolled roe haunches.
To stuff or not to stuff and if so what with? That is the question.

 

[shotguntom]

 

[VSS]

12 for a “proper” long lunch next Sunday.
Plan to do a couple of boned rolled roe haunches.
To stuff or not to stuff and if so what with? That is the question.

Chestnut & blackberry.

 

[Nimrod1960]

Chestnut & blackberry.

ooh ! good shout, have plenty of blackberries in freezer.

 

[User00056]

I once stuffed a rolled breast with mushroom and spinach mixed with soft cheese. I laid bacon down, then spread the mixture before rolling it. You could do similar maybe? Obviously be a different method of rolling. The flavours went really well together

 

[DevonRifle]

I replied on your food porn post.
I have used blackberries, the flavour was good but lots of tiny pips gave an unpleasant texture after roasting.
I use apricot and chestnut at Christmas.
I tunnel the bone out, it’s easier to stuff.

 

[VSS]

I replied on your food porn post.
I have used blackberries, the flavour was good but lots of tiny pips gave an unpleasant texture after roasting.
I use apricot and chestnut at Christmas.
I tunnel the bone out, it’s easier to stuff.

Dried apricots go well with venison, as do prunes. Either can be paired with chestnuts to make a stuffing.

 

[weblyish]

as above sweetness tends to work well - apricot/prune/fig all very nice with roast venison
i tend to find redcurrant/cranberry/blackberry can be a bit tart and by the time you balance the sweetness and it ends up too jammy

I've done fig, blue cheese and walnut stuffing - almost like a vegetarian nut loaf and that was very very good

but with a whole boned out haunch making sure it cooks evenly and isnt overdone on the crust is harder with stuffing plus it can be a ballache to get nice slices with stuffing for each one
so I would err to something like paste of herbs/garlic/orange zest or duxelle or spiced jam in the inner faces then rolled to put flavour through and serve with stuffing separate

 

[tomhunter]

Great hear others are using breast of venison , my wife and I always enjoy rolled breast of venison and I will try some of your ideas

 

[VSS]

Great hear others are using breast of venison , my wife and I always enjoy rolled breast of venison and I will try some of your ideas

I do the breasts rolled with a sausagemeat stuffing, or the chestnut & blackberry.

 

[Chris Richardson]

I did 4 joints last week and stiffed them with caramelised onion sausage meat then wrapped with streaky bacon , outstanding

 

[BenBhoy]

First time a thread has made my mouth water!!

 

[DevonRifle]

Great hear others are using breast of venison , my wife and I always enjoy rolled breast of venison and I will try some of your ideas

I bone out the ribs leaving the rib meat intact with the breast. It rolls beautifully and slow cooks well when stuffed.