Roast leg of venison


Ingredients 19
Servings 7
Time

Ingredients

  • 2
    kg
    leg of venison
  • 5
    ml
    lemon peel
  • salt and milled black pepper
  • 125
    g
    bacon, cut into strips
  • 2
    brandied plums (see recipe), skinned then puréed
  • MARINADE
  • 1
    Litres
    red wine
  • 500
    ml
    red wine vinegar
  • 500
    ml
    water
  • 13
    ml
    salt
  • 1
    onion, cut into rings
  • 2
    carrots, peeled and sliced lengthways
  • 4
    cloves
  • 10
    juniper berries
  • 4
    bay leaves
  • 6
    peppercorns
  • GRAVY
  • 5
    ml
    cake flour
  • 250
    ml
    chicken stock
 

Method

 
Place venison in a non-metallic container. MARINADE: Mix and heat ingredients slightly. Pour over venison. Cover and refrigerate for 2 to 3 days, turning from time to time. Sprinkle venison with lemon peel, salt and milled black pepper. Cover with bacon strips. Set meat on rack of a roasting pan and roast at 160 ºC for 1 1/2 to 2 hours, or until tender. GRAVY: Drain excess fat from pan juices, stir until smooth. Stir flour into pan juices and cook until browned. Pour in chicken stock and stir until thick and smooth. Add puréed brandied plums. Stir until gravy thickens slightly and serve with venison. TOTAL KILOJOULE COUNT: 15 700 kJ (3 750 Cal). A portion: 2 245 kJ (535 Cal).
 

Read more on: roast
 

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