Steps:
- 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 center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.
- Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons 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 center registers 120°F for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.
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loic stephan
[email protected]Avoid this recipe at all costs. It's a disaster.
Lina Hussain
[email protected]I would not recommend this recipe to anyone. There are much better venison recipes out there.
Syed Touqeer Haider Zaidi
[email protected]1 star. This recipe is the worst venison recipe I've ever tried.
Rabbi Rabbi khan
[email protected]This recipe was a waste of time and money. The venison was overcooked and the stuffing was mushy.
Kxng_dan876
[email protected]I followed the recipe exactly and the dish turned out terribly. I don't recommend this recipe.
Farooq Ali
[email protected]The venison was tough and the stuffing was bland.
Funke Omotosho
[email protected]Not a fan of the currant and pear combination. I think I'll stick to more traditional venison recipes.
Ilyas Bhatti
[email protected]I found the recipe to be a bit too complicated. I think I'll try a simpler venison recipe next time.
Ch Azeem
[email protected]The venison was a bit dry for my taste, but the stuffing was excellent.
Nisab khattak
[email protected]I've cooked this dish several times and it always impresses my guests. It's a great way to showcase venison.
Hj Rao
[email protected]5 stars! This recipe is a must-try for venison lovers.
Sita Sapkota
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
Shamil sadaru Livera
[email protected]This was my first time cooking venison and it was surprisingly easy. The recipe was clear and concise and the dish turned out delicious.
Guftar Ali
[email protected]I'm not a huge fan of venison, but this dish changed my mind.
Nancy Ercel Emma
[email protected]This recipe is a keeper! The venison was tender and juicy, and the stuffing was packed with flavor.
Usman Sheikh
[email protected]Followed the recipe exactly and it turned out amazing! The venison was cooked to perfection and the stuffing was flavorful and moist.
Blessing Okoh
[email protected]The pears added a nice sweetness to the dish. Will definitely make again!
Dionis Kalemi
[email protected]I've made this rack of venison recipe several times and it always turns out perfectly. It's a great dish for special occasions.
Iminathi Canca
[email protected]This venison dish was a hit at our dinner party! The combination of flavors from the pecans, currants, sausage, and pears was divine.