Leg of venison


Ingredients 11
Servings 8
Time

Ingredients

  • 2
    kg
    leg of springbok
  • 3
    cloves garlic, peeled and cut into strips (optional)
  • 250
    g
    bacon pieces
  • dry rosemary
  • freshly ground black pepper and salt
  • 250
    ml
    red wine
  • SAUCE
  • 50
    ml
    port
  • 30
    ml
    cake flour
  • 15
    ml
    sugar
  • 65
    ml
    cream
 

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.
 

Read more on: roast
 

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