catch it, clean it, cook it

Slash Venison

Slash venison

Seriously this is one to try guys! It was a hit with the guest we had over. Easy to make and a taste sensation.

Ingredients

3 tbs chopped Parsely
3 cloves of Garlic
1 tbs grated Lemon rind
6 sprigs chopped Rosemary
6 sprigs Thyme
3 tbs Olive Oil
1 tbs Capers
3 anchovy fillets
8 tbs of fresh bread crumbs, no crust.

MethodSlash Venison

Place the ingredients in the blender and let it rip till its mixed nicely. For those that don’t like anchovies, don’t worry you cannot taste them once cooked. My mrs doesn’t eat fish and couldn’t taste it. I used a piece of fallow silverside from a yearling I shot just before season close. On one side of the cut I made four deep incisions. I then stuffed this with the mixture. I then rolled it and tied it up tightly. It was then placed on the Aldi spit roaster for around 1.5 hours. Length of cooking obviously varies with size of the roast and heat on the spit. This recipe could also easily be done in an oven or Weber. I basted the meat frequently with a sprig of rosemary dipped in olive oil. I was nervous of the result but after it was rested for 10 minutes and carved I knew it was a goer! It was served with home grown veges and consumed with a good bottle of Red.

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This entry was posted on April 21, 2013 by in Recipes and tagged , , , , , , , , , , , , , , , , , , .
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