Pot Roast Leg of Venison (submitted by Greg van Schaik E-Mail) 

Ingredients:
1 leg of venison, 2 to 2.5 kg
250g lardons (strips of spec)
1 onion, thinly sliced
25ml (2t) flour
25ml (2t) fat or oil
25ml (2t) brown sugar
100g seedless raisons
500ml vinegar
250ml dry red wine
50ml medium sherry (optional)
50ml(4t) apricot jam
2 cloves garlic (or more) cut into thin slivers
2ml (1/2 t) ground ginger
1 bay leaf
6 cloves
25ml (2t) salt
2ml (1/2 t) pepper 

Method:

  1. Marinate the lardons for 45 minutes in a mixture of 125ml of the vinegar,5ml of the salt and 5ml of the sugar.

  2. With a sharp pointed knife , pierce holes in the leg of venison and stuff each incision with a raison, a sliver of garlic and a marinated lardon.

  3. Rub the rest of the salt and sugar , and the pepper and ground ginger into the meat.

  4. Place the meat in an earthenware or glass container together with the onion slices, bay leaf and the rest of the vinegar and red wine.

  5. Marinate for 2 to 3 days, turning the venison twice daily.

  6. Heat the fat or oil in a heat saucepan and brown the meat.

  7. Add the cloves and 250ml water and simmer till tender, 2 to 3 hours.

  8. Make a paste with the flour, apricot jam and sherry and baste the meat with it.

  9. Roast for a further 5 minutes. Serve with stewed dried fruit, quinces or apples.  

This page was last updated : Thursday, October 04, 2001

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