Roast Venison

Name: Roast Venison
Yield: Serves 8 to 10
Cuisine: United Kingdom
Ingredients: 3 tablespoons olive oil; 1 garlic clove; 2 tablespoons brown sugar; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ¼ cup (30 g) flour; 1¼ cups (3 dl) stock; 2½ cups (6 dl) red wine; 1 carrot, peeled and sliced; 1 onion, sliced; 1 thyme sprig; 1 bay leaf; 2 tablespoons wine vinegar; 3 to 4 lb (1½ to 2 kg) saddle or haunch of venison; 3 to 4 lb (1½ to 2 kg) saddle or haunch of venison; 1½ sticks (180 g) butter or ¾ cup cooking fat; 1½ sticks (180 g) butter or ¾ cup cooking fat

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Venison was preferred above all other meat as a feast-day roast. It is inclined to be dry, as meat from wild animals has less fat than meat from domestic animals, so it is best if it is marinated before roasting.

Ingredients

3 to 4 lb (1½ to 2 kg) saddle or haunch of venison
1½ sticks (

Europe
United Kingdom
East Anglia
Main course
England

Method

Mix together in a saucepan all the ingredients for the marinade and boil for 20 minutes. Leave to get cold. Lay the venison in the marinade and keep in a cool larder for 24 hours. From time to time turn the meat and spoon the marinade over it.

Remove the meat from the marinade and roast it in a fairly hot oven, 400°F (200°C, Gas Mark 6), allowing 15 minutes to the pound (