Rice-Stuffed Sheep Breast

Recipe Ingredients

1		Sheep breast - with pocket cut
		For stuffing
1 lb	454g / 16oz	Ground venison
3 teaspoons	15ml	Garlic juice
1 cup	160g / 5.6oz	Raw converted rice
4 cups	948ml	Boiling water
3 tablespoons	45ml	Beef suet
2 tablespoons	30ml	Minced parsley
1 teaspoon	5ml	Onion salt
1/2 teaspoon	2.5ml	Minced fresh mint
1/4 lb	113g / 4oz	Butter - melted
1/4 cup	36g / 1.3oz	Fine bread crumbs
2 cups	474ml	Boiling soup stock

Recipe Instructions

Remove all fat from the breast. Rub the meat, inside and out, with 2 teaspoons of the garlic juice. Pour the rice into the boiling water and boil for 10 minutes; remove from heat and drain rice. Render the beef suet and add to rice. Stir in parsley, onion salt, mint, and remaining garlic juice. With a fork stir in the ground venison. Stuff the mixture loosely into the breast and skewer closed. Put the meat in a self-basting roaster; rub with the melted butter and sprinkle the crumbs through a sieve all over the top. Pour the boiling soup stock into the pan. Roast at 325 degrees for 40 minutes per pound.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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