Ready in 45 minutes
One of the great venison recipes, over 250 years old and served annually at the Magdalen College (Oxford) dinner.
"Cont. full bodied and flavorsome. It is a little fiddly but if you want to impress this is the recipe to do so. "- Wiccagal
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To make the raw marinade slice the onion and carrots then gently sweat them in 2 tbls of butter. Remove and place them in a casserole dish (not metal) and add the wine, parsley, thyme, bay leaf, garlic, pepper and juniper berries. Leave the venison in the marinade for a week, turning 3 or 4 times a day so all sides of the meat are covered and kept moistened.
Combine 4 tablespoons of butter and the olive oil in a heavy based pan or iron casserole with a tight cover. Add the diced pork and saute until crisp. Drain the venison from the marinade and wipe dry. Brown the venison in the pan to seal in the juices.
Boil down the marinade until reduced by half,then strain and add to the pan. Cover the pan and roast in a moderately low oven 170C until tender approx 60 minutes. Remove from the casserole to a warm serving dish and keep warm.
Increase heat in the pan and reduce the sauce by half. Thicken if necessary with a beurre manie made by combining one tablespoon of flour with one tablespoonof butter. Add the port wine and red currant jelly thenmix alltogether making sure to scrape the pan to include all the crusty drippings. Strain the sauce which should be dark and rich over the venison and serve with glazed chestnuts, glazed button onions and sauteed button mushrooms.
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Wiccagal 10 months agoCont. full bodied and flavorsome. It is a little fiddly but if you want to impress this is the recipe to do so.
Libralove 2 years agoFor people who do not care for the gamey flavor of venison, but have a frozen leg in the freezer and have no clue what to do with it. This is the best recipe ever! In college, I had a man friend whose family had a ranch in South Texas. One day he arrived with a rock hard frozen leg of venison and wanted me to prepare it. I very much dislike the flavor of venison. Fortunately, I had Robert Carrier's 'Great Dishes of the World' (1963) and it had centuries old recipes. I decided if this recipe was a favorite of the kings and queens at Oxford's yearly Restoration Dinner, then it might just be a wonderful leg of venison. It was! It was astounding. My friend who had eaten venison all his life could not believe how tender and non-gamey the flavor of this venison. I never get any venison anymore, but for those who do have access to fresh or frozen venison, you really must try this recipe. One thing, though. You do not need to marinade it for a week. The original recipes has 3 days in a cool place, not the refrigerator.
triggersplace 4 years ago[I posted this recipe.]