2kg Venison rib, deboned and salted

250ml Dried apricots

200g Minced Beef or 100g each of minced pork and beef

200ml Apple juice

100g Margarine

5ml Salt

5ml Chopped thyme

3 Strips bacon, chopped

1 Clove garlic, pressed

Directions

Mix the apricots, minced meat, salt, garlic, bacon, onion and thyme to form the stuffing.

Smear on the inside of the rib and roll it up.

Tie up with a pieces of string.

Place in a frying pan, spread Margarine over the rib and pour apple juice over.

Cover roll with foil whilst baking to prevent it from drying out.

Bake for 2 - 2 ½ hours with the lid on at 180ºC.

Baste frequently.

Cut the string, and cut the meat into slices and serve with brown rice and stewed fruit.

By oscarmecp4 webmaster of http://www.billionhbn.150m.com

Note: Need help with conversions go to this link http://www.convert-me.com/en/convert/cooking

500 ml Red Wine OR port
500 ml Orange juice (or any other juice: Just Juice, Pine apple, Granadilla, etc)
400 ml Meat stock
125 ml Chutney
100 ml Apricots jam OR 250 ml brown sugar
100 ml Tomato sauce
50 ml Lemon juice
30 ml Worcestershire sauce
10 ml Dry mustard OR 30 ml curry powder
1 Onion finely chopped
1 Tsp Coriander finely ground
1/2 Tsp Nutmeg
1/2 Tsp Mixed herbs
1/4 Tsp Paprika
2 Pinches Cinnamon
2 Cloves Garlic finely crushed
2 Pinches Ground black pepper
Marinade for 2 - 3 days in fridge
Bake in oven 180°C for 5 - 6 hours

Note: Need help with conversions go to this link http://www.convert-me.com/en/convert/cooking