Hunter’s-style Roasted Venison

Name: Hunter’s-style Roasted Venison (Szarvassült vadász módra)
Cuisine: Hungarian
Ingredients: 2 kg/4½ lb leg of venison; 30 ml/2 tbsp vegetable oil; 10 streaky (fatty) bacon rashers (strips); 100 ml/3½ fl oz/scant ½ cup sour cream; a handful of mixed fresh herbs, such as parsley, tarragon and rosemary; a handful of mixed fresh herbs, such as parsley, tarragon and rosemary; a handful of mixed fresh herbs, such as parsley, tarragon and rosemary; a handful of mixed fresh herbs, such as parsley, tarragon and rosemary; salt and ground black pepper; salt and ground black pepper; 45 ml/3 tbsp white wine vinegar; 90 ml/6 tbsp olive oil; 10 green peppercorns; 2 bay leaves; 6 juniper berries; 2.5 ml/½ tsp dried mixed herbs; grated juice and rind of 1 lemon; 1 carrot, chopped; 1 leek, chopped; 1 onion chopped; 2 garlic cloves, crushed

Szarvassült vadász módra

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

During the hunting season this dish will be served regularly as a centrepiece. The joint is marinated for two days, and the venison is traditionally served with braised red cabbage with caraway seeds and sautéed potatoes.

Ingredients

2 kg/4½ lb leg of venison
30 ml/2

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

Method

To make the marinade, put the vinegar, olive oil, peppercorns, bay leaves, juniper berries, mixed herbs, lemon juice and rind, carrot, leek, onion and garlic in a pan. Season to taste with salt and pepper and bring to the boil, then simmer for 15 minutes. Pour into a large bowl and leave to cool.

PER SERVING: Energy 401kcal/1678kJ; Protein 62g; Carbohydrate 0g, of which sugars 0g; Fat18g, of which saturates 6g; Cholesterol 155mg; Calcium 26mg; Fibre 0.0g; Sodium 563mg