Recipe: Nduja Stuffed Venison Haunch with Pork Skin Crust
nduja stuffed venison haunch with A pork skin crust
Spit roast this delicious recipe, the results are so worth the preparation time. The smoky flavour form the fire adds to the spicy nature of the nduja taking it to another level.
Serves 6
Nduja Stuffed Venison Haunch
Ingredients
1 haunch of venison approx. 2.5kg, butterflied
1 pack of Dorset Nduja
200g/2 pieces of pork skin
Salt & pepper to season
Method
STEP 1
Open the haunch of venison up & crisscross through the meat a centimetre or so to allow the seasonings to work their way through.
STEP 2
Season liberally with salt & pepper, then break the nduja up into small pieces& massage into the venison.
STEP 3
Roll the venison up, wrap the pork skin around the haunch then tie to secure with butcher’s string.
STEP 4
Cook the meat over the fire turning every 45 minutes until the internal temperature reaches 50 degrees & the pork skin is wonderfully crisp.
STEP 5
Allow the meat to rest for 20 minutes then cut into generous slices.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.