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Braised Leg Of Venison

Goulash.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Venison

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