Stuffed Venison Rump with Port Wine Sauce

For the Stuffed Venison Rump with Port Wine Sauce, first wash and core the apple and cut it into pieces, including the peel. Finely chop the walnuts and fry them with the apple in melted butter. Add the cranberries and set aside.

Now cut a pocket in the deer meat, fill it with the apple-nut-cranberry mixture and close the opening with toothpicks so that the filling does not fall out. Brown the meat in oil, season with salt and pepper and cook in a preheated oven at 80-90 °C for about 20-25 minutes.

For the port wine sauce, sauté a finely diced shallot in butter, deglaze with the port wine, add the venison stock, bring to the boil and season with salt and pepper.

Drizzle the stuffed venison rump with port wine sauce and serve the rest of the sauce separately.

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