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A delicious recipe for a mouth-watering roulade.

Use a sharp knife to cut the venison leg fillet along the grain about 6mm thick and roll as you go to give a thin, flat fillet suitable for a roulade. Season with pepper.

Lay the Parma ham out on a non-stick paper and place the venison on top.

Mix the herbs and the garlic with the butter and smear over the venison. Roll into a roulade and allow to set in the fridge.

Sear the venison for 2 minutes andfinish in an oven (180 degress celcius) for 8 minutes. Allow to rest in a warm place.

In the same pan, add the butter and the shallots and saute until soft. Add the red wine and reduce to create a syrup. Add the meat stock and teh balsamic vinegar to taste. Reduce further and season.

Slice the meat into 3 pieces per fillet and place on a bed of sauted vinegar. To serve, garnish with cherry tomatoes and new potatoes and top with the sauce.
Serves 4
4 Venison leg fillets (180g per person)
8 slices of Parma ham
150g of unsalted butter
2 anchovies
4 cloves of roasted garlic
1/2 tsp of chopped herbs
1 tsp of coarse ground pepper
3 chopped shallots or onions
1/2 cup of red wine
1 tsp balsamic vinegar
25g of butter or olive oil
1/2 cup of strong meat stock
salt and pepper
Medley of spring vegetables
New potatoes
Cherry tomatoes


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