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VenisonOlivesOlive is the traditional term for a small roll of meat filled with stuffing. For this special-occasion casserole thin slices of tender lean venison are rolled round a fresh-tasting cranberry stuffing and cooked in a red wine sauce.


serves totaltime preptime cookingtime
4 persons 1 hour
40 minutes
40 minutes 1 hour


{tab Ingredients}

  • 550 grams Boneless Leg Venison Sliced
  • 2 tablespoons Sunflower Oil
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 10 Black Peppercorns, crushed
  • 8 Juniper Berries, crushed
  • 4 Cloves
  • 120 ml Beef Stock
  • 360 ml Red Wine
  • 55 grams Cranberries, finely chopped
  • 1 medium Carrot, thinly sliced
  • 1 medium Onion, sliced
  • 1 clove Garlic, sliced
  • Salt & Pepper
  • Fresh Thyme to Garnish

Cranberry Stuffing

  • 30 grams Cranberries
  • 45 grams Breadcrumbs
  • 1 Orange Zest
  • 30 grams Carrot, finely grated
  • 2 teaspoons Fresh Thyme
  • 2 tablespoons Orange Juice

{tab Instructions}

  1. First make the stuffing.
  2. Mix the cranberries with the breadcrumbs, orange zest, carrot, thyme and orange juice until thoroughly combined.
  3. Place each slice of venison in turn between 2 sheets of cling film and use a rolling pin to bat them out until they are thin.
  4. Lay a slice of venison on a board and place a quarter of the stuffing in the centre.
  5. Flatten the stuffing slightly, leaving a border all around it, then fold the sides of the meat over it.
  6. Roll up the meat to enclose the stuffing in a meat package.
  7. Secure with a wooden cocktail stick.
  8. Repeat with the remaining venison slices and stuffing.
  9. Heat the oil in a flame-proof casserole.
  10. Add the venison olives and cook for about 6 minutes, rolling them occasionally so that they brown evenly.
  11. Meanwhile, place the thyme, bay leaf, peppercorns, juniper berries and cloves in a small square muslin or fine cotton fabric and tie up into a bouquet garni.
  12. Add to the casserole together with the stock, wine, cranberries, carrot, onion and garlic.
  13. Bring slowly to the boil, then reduce the heat to low, cover and simmer for 40 minutes or until the venison is very tender.
  14. Discard the bouquet garni.
  15. Use a draining spoon to transfer the venison olives to a warm serving dish.
  16. Cover and keep warm.
  17. Transfer the cooked vegetables to a blender and add a ladle-full of the cooking liquid, then purée until smooth.
  18. Boil the remaining cooking liquid over high heat for 2-3 minutes or until reduced slightly.
  19. Return the puréed vegetables to the pan, stir and reheat.
  20. Remove the cocktail sticks from the venison olives, then slice them and arrange on a warmed plate with some of the sauce.
  21. Offer the remaining sauce separately.
  22. Garnish with fresh thyme sprigs and serve.


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