Braised Leg Of Venison Recipe
Ingredients
| 2 lb. leg of venison | ||
| Salt | 1 1/2 Teaspoon | |
| Bacon | 3 1/2 Ounce | |
| Carrots | 5 Ounce | |
| Parsnips | 3 Ounce | |
| Onions | 6 Ounce | |
| Bay Leaf | 1 | |
| Peppercorns | 2 To taste | |
| Garlic | 1 Clove (5gm) | |
| Tomato puree | 2 Ounce | |
| Flour | 3 Ounce | |
| Lard | 2 Ounce | |
| 1 1/2 gill red wine | ||
| 5 portions cranberry sauce | ||
| Orange | 1/2 | |
| 2 oz. red currant or cranberry jelly | ||
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.
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.
Chef
