Ingredients

Method

• 500 g Woolworths venison mince
• 1 x 500 g pack Woolworths pork-and-herb bangers, meat removed from the casings
• 150 g panko breadcrumbs
• 50 g dried cranberries
• sea salt and freshly ground black pepper, to taste
• 1 kg Woolworths venison fillet
• 1 T olive oil
• 2 T butter
For the red wine jus:
• 1 T butter
• 1 cup red wine
• 3 bay leaves
• 1 cup beef stock
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C.

2. Combine the venison mince, pork mince, breadcrumbs and cranberries in a large bowl. Season with salt and pepper and mix well.

3. Butterfly the venison fillets lengthways, taking care not to cut all the way through. Spread the stuffing evenly over the fillets, then fold closed and secure with kitchen string.

4. Heat the olive oil and butter in a large ovenproof pan over a medium-high heat. Season the stuffed fillets with salt and pepper, then sear on both sides until golden brown.

5. Transfer to the oven and roast for approximately 15 minutes, or until the stuffing is cooked through. Allow to rest before slicing.

6. Meanwhile, make the red wine jus. Melt the butter in a saucepan over a medium heat. Add the red wine and bay leaves and simmer for 10 minutes.

7. Add the beef stock, bring to the boil, then reduce the heat and simmer for a further 5 minutes. Season to taste.

8. Slice the stuffed venison into thick rounds and serve with the warm red wine jus.

8. Slice the stuffed venison into thick rounds and serve with the warm red wine jus.

Cook's note: Because the stuffing contains pork mince, check that the centre reaches 71°C before serving. The roasting time may need to be increased depending on the thickness of the fillets. Rest for 10 minutes before slicing to help the meat retain its juices.

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Production: Bianca Strydom

Photographer: Shavan Rahim

Food Assistant: Bianca Jones