Roast leg of venison

Fairlady
7 servings
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By Food24 November 03 2009
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Ingredients (17)

2.00 kg venison — leg
5.00 ml lemon — zest only
salt and freshly ground black pepper
125.00 g bacon — cut into strips
2.00 plums — brandied
MARINADE
1.00 wine — red
500.00 ml vinegar — red wine
500.00 ml water
13.00 ml salt
1.00 onion — cut into rings
2.00 carrots — peeled, sliced lengthways
4.00 cloves
10.00 juniper berries
4.00 bay leaves
6.00 black peppercorns
GRAVY
5.00 ml flour — cake
250.00 ml stock — chicken
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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).



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