Preparation

BUTCHER – PREPARATION/METHOD 

Stuffing

1. In a pan, lightly sauté butter, mushrooms,  onion and garlic until softened. Remove from heat.

2. Transfer pan contents into a bowl and add horseradish, parsley, pepper and salt. Mix.

3. Add fresh diced bread and dried breadcrumbs and combine.

4. Mix in beaten egg and combine well.

Filling Oyster Blade & rolling

1. Denude Oyster Blade, butterfly and remove sinew, leave fat cap on (you should have a piece of meat approximately 30cm squared).

2. Place stuffing on ¾ of the meat’s surface.

3. Roll up the Oyster Blade and tie with 7-8 strings.

4. Cover the top of the roll with seeded mustard or leave plain.

CUSTOMER – INSTRUCTIONS  FOR REHEATING/PREPARATION

1. Heat Oven to 170°c (fan-forced).

2. Season roast with salt and pepper then sear each end in a hot pan and render the fat.

3. Roast rolled Oyster Blade for 1½ hours.

4. Remove from oven and let rest for 10 minutes.

SERVING SUGGESTION

Serve with roast vegetables and gravy.