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Spice and Herb stuffed Venison

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Marc St Louis:
This is a recipe that I have used with Deer, Turkey breasts (domestic) and Moose, adjusted of course for the size of the cut, but I'm sure it would work with other types of meat.

1 large Venison roast butterflied open.
2 cloves Garlic, crushed
Large handful Fresh Herbs (Sage, Thyme, Basil, Oregano , Rosemary) chopped fine
1/4 cup Olive oil
Optional, 1/2 tbsp crushed Chilli peppers

Mix the Garlic and Herbs into the Olive oil along with the Chilli pepper if desired, it's best to let this sit for 1 hour.  Spread the mix on the roast and roll it up pinning with toothpicks or skewers.  Cook till tender

TRACY:
I bet this is very aromatic while cooking! Sounds like a great mix of herbs. Going to have to give it a try, thanks Marc.

Tracy

bubby:
everything sounds great but the rosemary, not a big fan

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