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Roast Deer Stuffed with Roasted Peppers and Cheese

PREP TIME : 30 min
CHILLING TIME : 30 min
READY IN : 60 min
MAKES : 4 servings

Ingredients

    • 3/4 lb (400 g) deer roast
    • 1/4 cup (35 g) red peppers, cut into large pieces
    • 1/4 cup (35 g) green peppers, cut into large pieces
    • 1/4 cup (35 g) yellow peppers, cut into large pieces
    • 2/3 package (about 100 g) of Doré-Mi cheese, or any other semi-soft unripened cheese
    • 3 Tbsp (50 ml) olive oil
    • 1 tsp (5 ml) toasted caraway seeds
    • 1 tsp (5 ml) cumin seeds
    • 1 1/4 cups (300 ml) Canabec game demi-glace
    • Salt to taste

     

Instructions

  1. Grill the pepper pieces and slice into thin strips.
  2. Cut the cheese into strips of the same size and shape with the peppers to form a log. Wrap in plastic wrap and tie a knot at one end.
  3. Use a knife with a thin blade to make an incision in the centre of the roast from one end to the other.
  4. Using a string attached to the end of the pepper log, insert the log into the slot and carefully remove the plastic wrap.
  5. Tie the roast with string to secure and brush with the oil, caraway and cumin seeds.
  6. Quickly sear and bake in the oven on a few pepper scraps.
  7. Meanwhile, heat the demi-glace.
  8. When the desired cooking time is reached, let the roast stand for 5 minutes before cutting into slices.
  9. Place on serving plates, drizzle with the demi-glace and enjoy.
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