Rob's Rambling

Roast Venison

Posted by rob March 22, 2010, under Personal | 3 Comments

My MIL recently gave us a packet of venison to cook as she'd never done it before (we bloody hadn't either but eh).

 

It turned out pretty well and I'm now pretty confident with venison so yay!

venison-4

 

(excuse the cellphone picture)

 

Here's the recipe if anyone cares:

 

Main dish

 

  • 1 leg Venison
  • 250 streaky bacon (cut into 3cm pieces) [I found 250 to be a bit much for my leg, you'll have to fiddle]
  • 1 cup Red Vinegar
  • 2 tablespoons salt
  • 2 tablespoons brown sugar
  • Raisins
  • 2 cloves of garlic - sliced or chopped
  • Pepper
  • 2 tablespoons ground ginger

 

Marinade

 

  • 1 onion, sliced
  • 1 bay leaf
  • 6 whole cloves
  • 3 cups red wine (we used Robertson Ruby Cabernet which rocked)
  • 2 tablespoons oil

 

Glaze

 

  • 4 tablespoons Apricot Jam
  • 2 tablespoons flour
  • 4 tablespoons sherry (Old Brown worked a treat)

 

Step 1: Marinating and prep

venison-1

Place 2 tablespoons vinegar, 1 teaspoon salt and 1 teaspoon sugar in a small container and marinate the bacon for 45 minutes.

 

Pierce the venison with a sharp knife and place a piece of bacon, slice of garlic and a raisin in each incision. You're going to either need a fairly thick skewer or a reasonably strong finger to make the hole big enough to get bacon in there.

 

Mix pepper, ginger and the remaining salt (1 1/2 tablespoons) and remaining sugar (1 1/2 tablespoons) in a mug or bowl and rub into the meat with your hands. A second pair of hands is handy here to lift the meat while you rub into the underside.

 

In a caserole dish large enough for the leg and the marinade (which is going to boil - so have high sides) [we used a pot], mix marinade ingredients with the remaining vinegar. Bring the mixture to the boil and add the leg.

 

Turn the leg until all the sides have been seared - don't leave it in for more than 10 minutes in total.

 

Remove the dish (or pot) from heat and allow it to cool - once it's cool, stick it in the fridge for 24 hours to marinate, turning occasionally.

 

 

 

 

 

 

Step 2: Roasting and glazing!

venison-2

Preheat your oven to 220 degrees (celcius)

 

Take your freshly marinated venison out of the fridge and place the leg into a roasting tray with around 1 cup of marinade around and over it.

venison-3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the roast with tinfoil to seal in moisture!

 

 

 

 

 

 

 

 

Place the roast into the oven for 10 minutes at 220 degrees and afterwards, reduce heat to 180 degrees and cook for around 8-12 minutes per 500g of meat. I found that cooking our 1.5kg leg for around 45 minutes in total (that's with the original 220 degrees) left it just a shade undercooked - but your preference.

 

Baste regularly

 

 

Mix the flour, jam and sherry together in a jug (I suggest using a hand blender as this just takes out all the lumps so quickly).

 

With about 20 minutes left, take off the foil and smear the glaze over the entire surface. Replace the roasting tray and cook for the remainder of the time.

 

Enjoy and I hope it turns out as well as mine did.

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • StumbleUpon
  • Twitter

Currently have 3 Comments

  1. I swear one of these days I'm going to type my email password as my website when comments ask me to put in my details before leaving a reply!
    That venison looks delicious! What size was it? I assume cooking time varies depending on size, and I dont think I'd need such a large one for just M and myself lol

  2. The venison was 1.5kg and it was indeed delicious :)  
    Six people fed off the 1.5 so yeah - a smaller one for you two should suffice.

Leave a Reply