Wapeti Glazed and Stuffed from Cremona

Name: Wapeti Glazed and Stuffed from Cremona
Yield: Serves 4
Cuisine: British
Ingredients: ½ cup olive oil; 1 pound strips of venison flank; 2 tablespoons bread crumbs; 1 egg; 2 tablespoons syrup from Cremona mustard mixed with 1 teaspoon dried mustard powder or flour; 2 tablespoons syrup from Cremona mustard mixed with 1 teaspoon dried mustard powder or flour; 2 tablespoons syrup from Cremona mustard mixed with 1 teaspoon dried mustard powder or flour; 2 tablespoons syrup from Cremona mustard mixed with 1 teaspoon dried mustard powder or flour; ½ cup red wine; ground black pepper; 2 tablespoons butter; 2 shallots, finely chopped (if unavailable, use 2 tablespoons chopped mild onion); 2 shallots, finely chopped (if unavailable, use 2 tablespoons chopped mild onion); 2 ounces black olives, pitted and chopped (about ½ cup); 1 tablespoon chopped fruit from the cremona mustard; 1 tablespoon chopped fruit from the cremona mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

1 pound strips of venison flank

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Method

Mix the marinade ingredients and marinate the venison for 2-3 hours, turning occasionally. Remove from the marinade and pat dry. Reserve the marinade.

Preheat the oven to 350°F. Melt the butter and fry the stuffing ingredients together, breaking in the egg to bind, and mix well