Braised Leg Of Venison
|Venison leg||2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Bacon||3 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
|Tomato puree||2 Ounce|
|Red wine||7 1⁄2 Ounce (1.5 Gill)|
|Cranberry sauce||5 Tablespoon (5 Portions, Adjust Quantity As Needed)|
|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.