Categories: Game Meats- Venison

Ingredients

• 8 oz. cream cheese
• 6 large pieces crystallized ginger
• 1 1/2 to 2 lb. Cervena in a whole piece, cut from the loin or leg
• 1 cup slivered almonds OR pine nuts
• 1 (16 oz.) can apricot halves, drained
• 1 Tbsp. butter

Directions

1. Heat oven to 425 degrees.

2. Combine the cream cheese and ginger in a blender or food processor. cut a long slit in the roast to form a pocket. Spread the cheese mixture over one side of the pocket.

3. Put the almonds or pine nuts over the cheese mixture. Top the nuts with a layer of apricot halves. Close the pocket, skewer with toothpicks and lace with sting to close the pocket securely.

4. Heat butter in a heavy skillet. Brown the Cervena on all sides to seal in the juices. Transfer to a roasting pan and roast in oven 25 minutes for rare, 35 minutes for medium rare.

5. Remove from oven, cover with foil an let rest 6 to 8 minutes before carving

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