Porchetta-style venison loin with herb, garlic & bacon stuffing

Porchetta is traditionally pork loin and belly, boned, stuffed and rolled. This venison version is my take on that most fantastic Italian recipe. I have kept the loin attached to the breast, so that the breast can be stuffed and rolled around the loin, then tied and cooked on a barbecue. As the joint cooks, the flavours from the bacon and herbs in the stuffing melt into the meat. A great dish for the summer and a centre-piece for the BBQ table.