Name: German Roast Venison with Brussels Sprouts and Walnuts
Yield: Serves 4
Cuisine: Australian
Ingredients: 4 sprigs of thyme; 2 bay leaves; 10 peppercorns; 4 whole cloves; 1 pound Brussels sprouts (about 3½-4 cups); 3 ounces chopped walnuts (about ¾ cup); ¾ cup (1½ sticks) butter; 1 haunch white-tailed deer; 2 tablespoons flour; 7 strips of salt pork or fatty bacon; 2 tablespoons olive oil; 2 onions, sliced thickly; 1 cup robust red wine; 2 carrots, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

For the marinade

1 cup robust red wine
2 onions, sliced thickly
2 carrots,

Method

Mix the marinade ingredients together, put in the haunch, and marinate for 24 hours, turning from time to time. Remove the venison and pat dry; strain and reserve the marinade liquor.

Preheat the oven to 450°F. Place the venison in a roasting pan and cover it with strips of por