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

Dorset Nduja
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Dorset Nduja
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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.

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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.