RECIPE: NDUJA STUFFED VENISON HAUNCH WITH 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
INGREDIENTS
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1 haunch of venison approx. 2.5kg, butterflied
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1 pack of Dorset Nduja
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200g/2 pieces of pork skin
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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.
