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Braised Leg Of Venison

Goulash.Chefs's picture
  Venison leg 2 Pound
  Salt 1 1⁄2 Teaspoon
  Bacon 3 1⁄2 Ounce
  Carrots 5 Ounce
  Parsnips 3 Ounce
  Onions 6 Ounce
  Bay leaf 1
  Peppercorns 2
  Garlic 1 Clove (5 gm)
  Tomato puree 2 Ounce
  Flour 3 Ounce
  Lard 2 Ounce
  Red wine 7 1⁄2 Ounce (1.5 Gill)
  Cranberry sauce 5 Tablespoon (5 Portions, Adjust Quantity As Needed)
  Orange 1⁄2
  Red currant jelly/Cranberry jelly 2 Ounce

Lard venison with bacon cut into strips and roast it in hot fat.
Take meat out; clean carrots, parsnips, and onions, slice and fry them in the remaining fat; add flour and tomato puree, fry, then add crushed garlic, bay leaf, and pepper; put back the meat, adding at the same time 1 1/2 gill red wine, 1/2 orange, 2 oz.
red currant jelly and salt; cook very slowly till meat is tender.
Strain sauce through a sieve, dish with steamed rice and cranberry sauce.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2654 Calories from Fat 850

% Daily Value*

Total Fat 95 g146.3%

Saturated Fat 32.7 g163.4%

Trans Fat 0 g

Cholesterol 243.4 mg81.1%

Sodium 3571.5 mg148.8%

Total Carbohydrates 195 g64.9%

Dietary Fiber 17.7 g70.7%

Sugars 70.4 g

Protein 217 g434.2%

Vitamin A 484.3% Vitamin C 132%

Calcium 25.6% Iron 184.2%

*Based on a 2000 Calorie diet


Braised Leg Of Venison Recipe