Season all sides of the venison loin. In a hot sauté pan, sear the loin on all sides, and set aside to cool down
In a food processor, mix the pork, shallots, garlic, egg, nutmeg, cloves, allspice, salt and pepper, and process for 1 minute
Remove the meat mix from the processor into mixing bowl, and stir in the cooked rice by hand until evenly distributed throughout the meat
Evenly spread the pork and rice mix around the venison loin, coating the entire loin (including the ends)
Lay a piece of plastic wrap onto the countertop, and place the covered loin in the center
Roll the loin in the plastic wrap (similar to a jelly roll), and tie the ends into tight knots. The meat should resemble a large wrapped candy. Repeat the above, using tinfoil this time
When the meat is cooked, remove from oven and allow to rest for approximately 30 minutes. Heat some oil or butter in a sauté pan, and quickly sear the outside of the loin to give it some added colour and flavour.
