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Stuffed leg of venison

Recipe from: 9/30/1999 12:00:00 AM
Ingredients 16
Servings 0


  • 750
    red wine
  • 125
    brown vinegar
  • 8
    allspice berries
  • 4
    bay leaves
  • 6
    whole cloves
  • a few pieces cassia or cinnamon sticks
  • 10
    black peppercorns
  • 60
    apricot jam
  • 30
    Worcestershire sauce
  • coarsely ground black pepper
  • 2
  • 5
    ground cinnamon
  • 5
    allspice berries
  • 250


+/- 2 hours
Place the leg in a large non-metal dish and add all the ingredients for the marinade. Leave for two days, turning every day. If cold, do not place in the fridge. After two days, remove the leg from the dish and place in a large roasting pan. STUFFING Coat each rasher of bacon in the above mixture. Arrange the rashers over the leg, making sure they overlap. Secure both sides of each rasher with a cocktail stick. Brush with the rest of the seasoning mixture. Mix 250 ml (1 c) marinade with 250 ml (1 c) cream and 125 ml (1/2 c) raisins or sultanas and add to the oven pan. Cover the pan with foil and bake at 160 ºC for about 2 hours. Remove the foil and baste the leg occasionally, taking care not to remove the glaze. If the mixture is too dry, add the remaining marinade. Test with a meat thermometer - if the meat juices run pink, return to the oven. When tender and cooked through, remove the foil and brown the leg under the grill. Remove the leg. Thicken the pan juices with a little gravy powder or cornflour and serve with the meat.

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