Marinated venison casserole

Fairlady
4 servings
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Venison

By Food24 November 03 2009
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Ingredients (17)

2.00 kg venison — leg
500.00 ml Buttermilk
4.00 bay leaves
5.00 ml black peppercorns
5.00 garlic — cloves
3.00 onions — quartered
salt and freshly ground black pepper — to taste
15.00 ml mustard — powder
6.00 bacon — lean rashers
250.00 ml orange juice
250.00 ml wine — red
8.00 carrots — young
4.00 cabbage — baby, halved
500.00 g button mushrooms
5.00 ml flour — cake
10.00 ml water — cold
15.00 ml cream
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Method:

Place venison in a deep bowl, pour buttermilk over and dot with bay leaves and peppercorns. Cover lightly and marinate for 48 hours.
Remove, drain and place meat in an ovenproof dish large enough to hold venison and vegetables comfortably.
Sprinkle with a few extra bay leaves. Add garlic cloves and onions. Sprinkle with seasoning and mustard powder. Place bacon rashers here and there over venison. Pour orange juice and red wine around meat.
Cover and bake at 160 ºC for 1 1/2 to 2 hours. Add carrots and baby cabbages. Baste with juices, cover and continue baking for about 15 minutes.
Remove meat and vegetables with a slotted spoon and keep hot in a serving dish.
Strain cooking juices into a small saucepan and cook, briskly, on top of stove until slightly reduced.
Mix flour with water until smooth and blend into gravy. Stir in cream and pour into a heated sauce boat.
Slice venison and serve on heated plates with gravy, vegetables and glazed sweet potatoes.



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