Groustark Venison Recipe
If you were always holding back in trying and cooking venison, here's your chance to get started. This groustark venison is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of
Ingredients
| 1 6-lb. leg of venison | ||
| Salt | To Taste | |
| Dry red wine | 2 Cup (16 tbs) | |
| Parsley sprigs | 4 | |
| Bay leaves | 2 | |
| Peppercorns | 10 | |
| Whole Cloves | 4 | |
| Dash of thyme | ||
| Salt pork strip | 6 | |
| Melted butter | 3/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Onions | 2 Medium, quartered | |
| Carrots | 2 Medium, sliced | |
| 3 lb. small potatoes | ||
| Pepper white | 1 To taste | |
| Snipped parsley to taste | ||
| 2 10-oz. packages frozen Brussels sprouts, thawed | ||
| Walnuts | 1/4 Cup (16 tbs), chopped | |
Directions
Season venison with salt; place in shallow pan.
Com- bine wine, onions, carrots, parsley, bay leaves, pep- percorns, cloves and thyme.
Pour over venison.
Refrigerate for 24 hours, turning occasionally.
Re- move venison from marinade; strain, reserving mari- nade.
Place venison on rack in shallow baking pan; place salt pork across venison.
Bake in 450-degree oven for 25 minutes.
Reduce oven temperature to 325 degrees; bake for about 2 hours longer or until venison is medium rare, basting frequently with half the reserved marinade.
Remove venison to hot plat- ter.
Combine remaining marinade with pan drippings in saucepan; bring to a boil.
Blend 2 tablespoons butter with flour; stir into marinade.
Stir in broth slowly,"" cook, stirring constantly, until mixture comes to a boil.
Cook for 1 minute longer.
Peel pota- toes; cut in half.
Cook in boiling, salted water for 15 to 20 minutes or until tender.
Drain and toss with 6 tablespoons butter, white pepper, salt and parsley.
Saute Brussels sprouts in remaining butter for 10 minutes.
Add walnuts; cook for 5 minutes.
Arrange potatoes and Brussels sprouts around venison; serve with gravy.
Com- bine wine, onions, carrots, parsley, bay leaves, pep- percorns, cloves and thyme.
Pour over venison.
Refrigerate for 24 hours, turning occasionally.
Re- move venison from marinade; strain, reserving mari- nade.
Place venison on rack in shallow baking pan; place salt pork across venison.
Bake in 450-degree oven for 25 minutes.
Reduce oven temperature to 325 degrees; bake for about 2 hours longer or until venison is medium rare, basting frequently with half the reserved marinade.
Remove venison to hot plat- ter.
Combine remaining marinade with pan drippings in saucepan; bring to a boil.
Blend 2 tablespoons butter with flour; stir into marinade.
Stir in broth slowly,"" cook, stirring constantly, until mixture comes to a boil.
Cook for 1 minute longer.
Peel pota- toes; cut in half.
Cook in boiling, salted water for 15 to 20 minutes or until tender.
Drain and toss with 6 tablespoons butter, white pepper, salt and parsley.
Saute Brussels sprouts in remaining butter for 10 minutes.
Add walnuts; cook for 5 minutes.
Arrange potatoes and Brussels sprouts around venison; serve with gravy.
Chef
