Instructions: Remove all fat from the breast. Rub the meat, inside and out, with 2 teaspoons of the garlic juice. Pour the rice into the boiling water and boil for 10 minutes; remove from heat and drain rice. Render the beef suet and add to rice. Stir in parsley, onion salt, mint, and remaining garlic juice. With a fork stir in the ground venison. Stuff the mixture loosely into the breast and skewer closed. Put the meat in a self-basting roaster; rub with the melted butter and sprinkle the crumbs through a sieve all over the top. Pour the boiling soup stock into the pan. Roast at 325 degrees for 40 minutes per pound.

This recipe yields 4 to 6 servings.

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