Stuffed Venison With Béchamel Sauce

Ingredients

2 x 200g venison steaks

1 Cup bread crumbs

1 Shallot minced

1/4 Cup fresh parsley chopped fine

3 Slices bacon cut fine

1 Tablespoon butter

30ml Port

Chicken stock to cover

Sauce

80g Butter

50g Flour

300ml Chicken stock

1/2 Carrot Grated

1 Shallot cut fine

Pinch of nutmeg

Small bouquet of parsley, thyme, 1bay leaf

Salt and pepper to taste

200ml Cream

1 Tablespoon butter

Take the venison steaks and bang then out to double the size, take the bread crumbs (dried over night), parsley, bacon, butter and port and put into a bowl and mix well, spread the stuffing over the venison then roll the steaks up and tie, now put the venison steaks into a slow cooker on low for 3 hours. Take a saucepan on a low heat and add the butter when the butter has just melted add the flour and stir in well now add the stock slowly and stirring well while adding, then add the carrot, onion, nutmeg, small bouquet and salt and pepper to taste, bring the sauce to a boil, when just boiling turn down low and simmer for 20mins stirring from time to time, after 20mins remove from the heat and remove the bouquet, and pour the sauce into a liquidiser and make smooth, then return the sauce to the heat and add the cream and simmer for 10mins stirring from time to time, not allowing it to boil. After 3 hours remove the venison steaks from the slow cooker and make dry, take a frying pan and melt the butter and add the venison steaks and cook for 5mins to give colour basting while cooking, then plate and pour the sauce over and serve.