Roast Venison

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 joint of venison
  • ½ pint red wine
  • ½ pint vinegar
  • 1 sliced onion
  • Parsley, thyme and bay leaf

    Method

    Mix together the wine, vinegar, onion and herbs and put the venison in it to soak for two days, turning the meat from time to time. When ready to cook the meat, put the joint on a rack in a baking tin, with the marinade in the tin. Cook at 375°F, 190°C, gas mark 5 until meat is tender (for 15-20 minutes per lb if young or well marinated); baste frequently. Strain the pan juices through a sieve, thicken with a little flour, and if liked a gill of sour cream or yogurt.