Venison with oatmeal stuffing
Healthy Christmas dinner
If you want a change from turkey, try venison (deer meat). This is high in protein, full of flavour, and lower in fat than chicken and lower in cholesterol than beef. It also provides a range of B vitamins to help maintain vascular health and regulate metabolism and iron, which can help to prevent lethargy, anaemia and concentration and behavioural problems. When cooking your dish, follow a Scottish theme by using Highland venison and serving it with oatmeal stuffing and puréed root vegetables.
Venison with oatmeal stuffing
Serves four
Ingredients:
1 haunch venison, boned (your butcher can do this for you and also advise on cooking time depending on weight)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 tablespoons red wine
4 shallots, finely chopped
1 clove garlic, crushed
Salt and pepper to season
For the stuffing:
200g oatmeal
4 tablespoons olive oil
1 large onion, finely chopped
(Vegetable stock)
Mix the olive oil, balsamic vinegar, red wine, shallots and garlic, and use the mixture to marinate the venison for one to two hours. Remove the venison from the marinade, season, and then lay out flat, seasoned side down. Meanwhile, make the stuffing by cooking the onion gently in the oil before adding the oatmeal and stirring for five minutes on a medium heat. You may want to add a few tablespoons of vegetable stock if the mixture starts to stick.
Place the stuffing in a strip in the haunch, then wrap up and tie with a cooking string. Drizzle with olive oil and place in the oven until cooked. Venison dries easily, so make sure you baste it regularly. You can use red wine or stock to de-glaze the roasting tray for a rich gravy. Serve with a piquant sauce such as cranberry.
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