German Roast Venison with Brussels Sprouts and Walnuts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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