Venison Olives

Venison olives are thin venison steaks (use topside of leg of any buck) stuffed, rolled , secured with a toothpin, and cooked in a sauce.

Make a stuffing:
3 strips bacon
1 medium onion, finely chopped
1 clove of garlic, chrushed
80 ml fresh breadcrumbs
fresh, grated lemon rind of 1/2 lemon
30 ml grated Parmesan cheese
15 ml wholegrain mustard
15 ml fresh parsley, chopped
salt and ground black pepper to taste
Chop bacon finely and fry.  Saute onion and garlic. Mix all the stuffing ingredients. Season to taste.
For the olives:
8 thin venison steaks
olive oil
1 onion, thinly sliced
25 ml cake flour
450 ml chicken stock or mixture of stock and wine
80 ml sherry
fresh thyme
Place one venison steak between on a layer of glad wrap, drizzle with olvie oil, lemon juice and soya sauce.  Cover with another layer of glad wrap and pound until even in thickness.

Place some stuffing in the middle of each meat slice, fold sides over, roll up lightly and secure with a toohpick  to form a neat parcel. Heat oil and brown olives on all sides.  Remove from pan and set aside.
Saute the onion until soft,  sprinkle with flour and stir while adding heated stock , lower heat and continue striring until the sauce thickens. Add the sherry and taste.
Place the olives in sauce, and simmer with lid on for 15- 20 minutes.
Serve with sauce on mash,rice, cous cous or polenta.