Roast Haunch of Venison Stuffed with Wild Mushroom Deuxelle and Wild Rice

5-7 lbs deboned and butterflied haunch of venison.
1.5 lbs of wild or domestic mushrooms (instead of duexelle , I coarsely
chop)
2 med. Onions chopped
6 cloves garlic , minced
2 tsp. each herb ..Rosemary , thyme , sage , marjoram
7 juniper berries .crushed
2 cups red wine reduced to 1/2
1/4 cup olive oil (ex virgin)
1 big handful of chopped Italian Parsley
1/3 cup bread crumbs
1/2 cup pare - cooked wild rice
3 Tbs butter
Salt and pepper to taste
3 Tbs coarse ground prepared mustard
1 egg

First , to make the stuffing saute in butter 1 chopped onion and 3 cloves
minced garlic , add chopped mushrooms , cook 5 mins , and add the parsley
and rice , and 1 tsp of each herb .set aside to cool mix in bread crumbs
and egg ..salt and pepper as well

Prepare the marinade with the reduced red wine , 3 cloves minced garlic ,
the herbs , olive oil , and chopped onion marinate the venison at least
over night. The following day salt and pepper meat , and rub the mustard
into the meat , from this point you'll wish to stuff the roast and tie it
to help keep the stuffing in , I use a net bag from the butcher shop. from
here , in a large roasting pan heat 1/4 cup olive oil and brown the roast
on all sides , pour remaining marinade into roasting pan , and roast at
375 degrees , using a thermometer till desired doneness baste with
marinade , last 35-45 minutes of cooking

Enjoy!

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/