(For 6 people)
INGREDIENTS
- Venison strip loin
- 2 Leeks, finely chopped
- 1 lb Chestnut mushrooms, sliced
- 1 Red onion, finely chopped
- 4 Cloves of garlic, crushed
- 1 Packet pancetta
- Salt and pepper to taste
- Fresh herb breadcrumbs
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- 1 Bottle of red wine
- 5 tbsp Brown sugar
- 3 tbsp Balsamic vinegar
METHOD
- Chop leek and onion, add sliced mushroom and fry in butter, with garlic, salt and pepper until soft and golden brown. Leave to cool.
- Add the herb breadcrumbs when cooled and mix well.
- Lay pancetta on baking paper, overlapping slightly.
- Place venison on top.
- Add stuffing and roll (all together).
- Remove baking paper and place in tin.
- Cook for 20-30 minutes at 170°C/gas mark 4.
- Remove, leave to rest and slice.
- Add red wine, brown sugar and balsamic to saucepan and reduce by ¾ until syrupy, add venison juices drizzled over meat.
