Venison Roasted in a Pinenut Crust

Venison Roasted in a Pinenut Crust

Venison hind leg (about 16cm x 16cm)
Pinenuts, ground 1/2 cup
Crushed garlic 1 tsp
Coarse black pepper1 tsp

Pitted figs - 6
Dried apricots - 6
Glacevginger, finely diced - 3
Ground allspice - 1/2 tsp
Crushed juniper berries - 5

Combine crust ingredients and press onto top and side of meat. Transfer meat to a roasting dish and roast at 220C for about 12 minutes allowing minutes per centimetre depth of meat. Rest meat for 8-10 minutes before carving.

Optional - The meat can be stuffed with the fruit mixture before coating with the crust. Carefully cut a pocket lengthwise in the venison using a long narrow knife taking care not to pierce the outer flesh. Dice dried fruits finely and combine with ginger, allspice, juniper berries and brandy. Fill cavity of meat with fruit mixture and secure cavity hole with toothpicks. To cook by microwave - This is best done without a nut coating. Stuff the meat. Brown well in a lightly oiled pan. Transfer the meat to a plate and cover loosely with a paper towel. Microwave at 100% power for 2 -3 minutes. Leave to stand for 8 minutes before slicing.

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