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Groustark Venison

Totallyamerican's picture
If you were always holding back in trying and cooking venison, here's your chance to get started. This groustark venison is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of
Ingredients
  Venison leg 6 Pound
  Salt To Taste
  Dry red wine 2 Cup (32 tbs)
  Parsley sprigs 2 Tablespoon
  Bay leaves 2
  Peppercorns 10
  Cloves 4
  Thyme 1 Dash
  Salt pork strip 6
  Melted butter 3⁄4 Cup (12 tbs)
  Flour 2 Tablespoon
  Beef broth 1 Cup (16 tbs)
  Onions 2 Medium, quartered
  Carrots 2 Medium, sliced
  Small potatoes 3 Pound
  White pepper To Taste
  Snipped parsley To Taste
  Frozen brussels sprouts 20 Ounce (Thawed)
  Chopped walnuts 1⁄4 Cup (4 tbs)
Directions

Season venison with salt; place in shallow pan.
Com- bine wine, onions, carrots, parsley, bay leaves, pep- percorns, cloves and thyme.
Pour over venison.
Refrigerate for 24 hours, turning occasionally.
Re- move venison from marinade; strain, reserving mari- nade.
Place venison on rack in shallow baking pan; place salt pork across venison.
Bake in 450-degree oven for 25 minutes.
Reduce oven temperature to 325 degrees; bake for about 2 hours longer or until venison is medium rare, basting frequently with half the reserved marinade.
Remove venison to hot plat- ter.
Combine remaining marinade with pan drippings in saucepan; bring to a boil.
Blend 2 tablespoons butter with flour; stir into marinade.
Stir in broth slowly,"" cook, stirring constantly, until mixture comes to a boil.
Cook for 1 minute longer.
Peel pota- toes; cut in half.
Cook in boiling, salted water for 15 to 20 minutes or until tender.
Drain and toss with 6 tablespoons butter, white pepper, salt and parsley.
Saute Brussels sprouts in remaining butter for 10 minutes.
Add walnuts; cook for 5 minutes.
Arrange potatoes and Brussels sprouts around venison; serve with gravy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Venison
Interest: 
Party
Servings: 
8

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