Name: Leg of venison
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg springbok leg; 3.00 garlic cloves, peeled, sliced; 250.00 g bacon pieces; dried rosemary; salt and freshly ground black pepper; 250.00 ml wine red; 50.00 ml port; 30.00 ml flour cake; 15.00 ml sugar; 65.00 ml cream

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Ingredients (10)

2.00 kg	springbok — leg
3.00	garlic — cloves, peeled, sliced
250.00 g	bacon — pieces
	dried rosemary
	salt and freshly ground black pepper
250.00 ml	wine — red

SAUCE

50.00 ml	port
30.00 ml	flour — cake
15.00 ml	sugar
65.00 ml	cream

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Method:

Marinate the meat in buttermilk for 1-2 days. Preheat the oven to
160 ºC. Dry the leg and stuff with strips of garlic and bacon pieces.
Place the leg in a casserole dish and sprinkle with rosemary and black pepper, and a little salt. Pour over the red wine, cover and bake for about 2-2 1/2 hours or until the leg is done, but not dry. Remove the covering and place under the grill until golden brown. Transfer the leg to a serving platter and leave to rest in the warming drawer to make carving easier.
Add enough boiling water to the pan juices to make up 500 ml (2 c) and bring to the boil. Add the port. Thicken the sauce with cake flour. Season with sugar and salt and pepper to taste. Stir in the cream and serve the sauce separately with the carved meat.
Serves 6-8.