Marinated Venison
Cooking Time: Marinade overnight
Serves: 4 - 6 (depends on the venison!)
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Method
1. Place the marinade ingredients in a pan, bring to the boil and simer for 2 minutes. Allow to cool.

2. Place the venison in a non-metallic bowl (one that it fits quite snugly in if possible). Add the marinade, and top up with water to just cover the venison. Cover and place in the fridge overnight.

3.
Preheat the oven to 230°C (gas mk 8, 450°F). Place the venison and its mariade in a lidded casserole dish, cover and bake for 2 to 2.5 hours.

4. Drain the marinade from the meat, reserving the marinade. Put the venision back in the over uncovered for about 10 minutes. Strain about half the marinade througha sieve into a suacepan. Add the redcurrant jelly, mustard, parsley and sour cream. Simmer over a low heat for a few minutes, and season with salt and pepper to taste.

5. Carve the venison and serve with the sauce poured over it.


If you are using stewing venison, then about 600g should easily feed 4 people.
You can add fried mushrooms to the sauce if you like.

Recipe Ingredients
250ml Sour Cream
1 tablespoon Parsley
(chopped)
1 teaspoon Mustard
1 tablespoon Redcurrant Jelly
1kg Venison Joint
(Use more if most of the weight is bones. You can also use cubed stewing venison)
Marinade
1 Bay Leaf
1 Onion
(sliced)
A few Peppercorns
6 Juniper Berries
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
1 Sprig Oregano
1 Sprig Fresh Sage
250ml Red Wine Vinegar

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