INGREDIENTS

INSTRUCTIONS

Roughly chop the walnut and finely grate the orange zest. Crush the
juniper in a pestle and mortar. Chop the rosemary leaves. In a large
mixing bowl blend all the stuffing ingredients together and season.
Add 2 or 3 tablespoons of boiling water to give the right consistency
to bind together. Allow to cool before use. Roll into little balls or
patties and cook in the olive oil until golden.  Finish in the oven
with the deer to cook through.  To cook the deer, trim the meat of all
tough white sinew. Save the  trimmings and ask the butcher for a couple
of bones to make stock for  the sauce. Trim off the end for the stock
to give you a neat piece of  fillet.  Rub oil into all sides of the
fillet. Heat a griddle or cast pan and  sear the meat all over. Season
to taste. Roast the fillet in a  preheated oven scattering the roasting
tin with a few sprigs of  rosemary first. Roast for about 10-15 minutes
dependant on the  thickness of the meat, turning half-way through. Rest
in a warm place  for a further 10 minutes to settle the juices and
moisten and  tenderise the meat.  Serve sliced with a game sauce and
stuffing balls accompanied by  truffled mash and cabbage with caraway.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 34.1mg
Potassium: 352.2mg
Carbohydrates: 19.3g
Fiber: 5.1g
Protein: 2.2g