Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Ingredients for Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

• 5 tablespoons olive oil, divided

• 240ml chopped onion

• 110g sweet Italian sausages, casings removed

• Roasted Bosc Pears

• 70g pecans, toasted

• 45g dried currants

• 1 teaspoon chopped fresh rosemary

• 1 1.1kg rack of venison, frenched (8 bones)

• 2 medium onions, thinly sliced

• 2 heads of garlic, cloves separated, root ends trimmed, unpeeled

• 6 fresh rosemary sprigs

• 1 bunch fresh thyme

How to make Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears

Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Using long thin knife, make 1 cut through centre of eye of venison. Rotate knife 90 degrees and insert again, creating an X through centre. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.

Preheat oven to 218°C. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 45ml oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into centre registers 49°C for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.