BUTCHER – PREPARATION/METHOD

• In a pan, lightly sauté butter, mushrooms, onion and garlic until softened. Remove from heat.
• Transfer pan contents into a bowl and add horseradish, parsley, pepper and salt. Mix.
• Add fresh diced bread and dried breadcrumbs and combine.
• Mix in beaten egg and combine well.

Filling Oyster Blade & r olling

• Denude Oyster Blade, butterfly and remove sinew, leave fat cap on (you should have a piece of meat approximately 30cm squared).
• Place stuffing on ¾ of the meat’s surface.
• Roll up the Oyster Blade and tie with 7 - 8 strings.
• Cover the top of the roll with seeded mustard or leave plain.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

• PHeat Oven to 170°c (fan - forced).
• Season roast with salt and pepper then sear each end in a hot pan and render the fat
• Roast rolled Oyster Blade for 1½ hours.
• Remove from oven and let rest for 10 minutes.

SERVING SUGGESTION

Serve with roast vegetables and gravy.