Roast Venison with Apple

Name: Roast Venison with Apple (Venado Asado con Manzanas)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 1 kg (2 lb) apples, peeled, cored and sliced; 2 small Spanish onions, peeled and sliced; 100 g (4 oz) butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 glass Spanish brandy; 2 sprigs of thyme; 1 bay leaf; 1 kg (2 lb) prime venison; 6 black peppercorns, ground; 1 clove garlic, peeled and crushed; 50 ml (2 fl oz) olive oil; 2 glasses Spanish brandy; 2 Spanish onions, peeled and finely chopped; 500 ml (17 fl oz) red wine

Venado Asado con Manzanas

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

A few years ago I was given a wonderful piece of venison. My friend Mari-Sol, who is an excellent home cook and lives in the lovely town of Aranjuez near Toledo, suggested I try this recipe.

Ingredients

For the Marinade

500 ml (17 fl oz) red wine
50 ml (2

Europe
Spain
Toledo
Aranjuez
Main course
Gluten-free

Method

Mix all the marinade ingredients together in a large bowl and rub over the venison. Place the venison in the marinade, cover and leave for 2 days in a cool place, turning occasionally with wooden spoons.

Pre-heat the oven to gas mark 5, 190°C (375°F). Remove the meat from the m