Roast Leg of Venison in White Wine and Pepper Sauce

Name: Roast Leg of Venison in White Wine and Pepper Sauce (Szarvascomb borsos fehérbormártással)
Cuisine: Hungarian
Ingredients: 200 g/7 oz bacon, cubed; ½ leg venison; 1 large carrot, sliced; 1 parsnip, sliced; 1 onion, sliced; 3 garlic cloves, finely sliced; 8 peppercorns; 5 ml/1 tsp baby capers; 2 bay leaves; 200 ml/7 fl oz/scant 1 cup dry white wine; mashed potato, to serve

Szarvascomb borsos fehérbormártással

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This recipe coats the joint with cubed bacon to maintain the moisture in the joint and add enormous flavour. Getting good-quality meat, preferably from a younger deer, will ensure the best results. You can ask your butcher to tunnel-bone the joint for you – this removes the leg bones but keeps the meat intact.

Ingredients

200 g/7 oz bacon, cubed
½ leg venison
1

Europe
Hungary
Main course
Gluten-free
Low carb
Low sugar
Low fat
High protein
Keto

Method

Preheat the oven to 200°C/400°F/Gas 6. Cook the bacon in a non-stick pan until it is browned. Remove from the heat.
Put the venison into an ovenproof dish and pour over the cooked bacon with its fat.

PER SERVING: Energy 463/1953kJ; Protein 76g; Carbohydrate 10g, of which sugars 6g; Fat 15g, of which saturates 6g; Cholesterol 177mg; Calcium 48mg; Fibre 2.7g; Sodium 945mg