Recipe: Herby cheese stuffed venison loin rolls

Anna Rogers
Published:
12:00 AM December 29, 2021
Simple yet stunning Christmas venison classics - Credit: Archant
Anna Rogers of Very Good Venison presents a mouthwatering venison recipe that's easy as pie to make, but perfect for wow-ing your guests over dinner
Recipe courtesy of Very Good Venison
Ingredients
- Half a tub of cream cheese
- 1 tbs of finely chopped fresh chives
- 1 tbs of finely chopped fresh tarragon
- ½ tbs of finely chopped sage
- 6 rashers of streaky bacon grilled and chopped
- 2 loins butterflied and bashed to 1cm flat
Method
- Butterfly the venison loins and place between two sheets of baking paper.
- With a rolling pin, bash the loins until 1cm thick.
- Grill the streaky bacon until crispy, and allow to cool while you prep the cream cheese.
- In a bowl add half a tub of full fat soft cream cheese. Stir cheese until soft and almost whipped.
- Now add the finely chopped herbs and a generous amount of black pepper.
- Chop up the now cool bacon and add this to the soft cheese.
- Heat a griddle pan to a high heat, drizzle the venison with oil and fry on each side for 30 seconds.
- Divide the cheese mixture between the two loins. Placing it in a thin line down the centre of each loin.
- Bring each side of the loin up to each other and secure with cocktail sticks.
- Drizzle an oven proof dish with oil, and place in the oven at 180°C for 10 minutes.
- Remove from the oven and rest.
- When you are ready slice and serve