Venison olives?

[GSPrw]

Good evening,

While having beef olives for tonights supper I thought surely I could make these from venison. Anyone have a recipe and what part of the deer works best for the thin slices of meat needed for the outer wrapping?

 

[potshotpat]

The bigger Deer, the silverside.

 

[gelert]

I do them often but follow an italian recepie Braciole.I used the breast, rolled with sausage meat and haggis. In the slow cooker with a tomato sauce turned out lovely.

 

[VSS]

I do them often but follow an italian recepie Braciole.I used the breast, rolled with sausage meat and haggis. In the slow cooker with a tomato sauce turned out lovely.

I think that we all need to know more about this.....

 

[gelert]

The mixture from memory was sage, breadcrumbs, haggis and sausage meat. stuffed into the breast then rolled and tied or cocktail sticks. Then into the slow cooker all day with a tomato/marinara sauce. I do a similar concoction with pheasant breast and add d a nice strong blue cheese then add cream of mushroom soup.

 

[GSPrw]

That sounds good gelert! Can't go wrong with haggis and meat! I've done pheasant haggis and whisky sausage rolls before which turned out really good. Also did roe loin Wellington with whisky mixed in to the haggis wrapped around the loin.

I've only taught myself to butcher from YouTube videos so don't know the right names for the different cuts but I presume the breast is the meat that covers the ribs?