Name: Braised Venison
Yield: Serves 6–8
Ingredients: bed of vegetables including 1 onion, 2 carrots and few celery stalks; 3 dl/½ pint red wine; 1 orange; 4 black peppercorns; 1 tablespoon redcurrant jelly; few parsley stalks; bay leaf; salt and freshly milled pepper; 6 juniper berries; 25 g/1 oz softened butter; 25 g/1 oz flour; 1 tablespoon oil; 1–1.25 kg/2–3 lb haunch of venison; 1 onion

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

This is a good way to cook a piece of venison that you have had in the freezer. You can pour the marinade over the frozen meat and leave it to thaw overnight. Any juices from the venison run into the marinade and nothing is lost.

Ingredients

1–1.25 kg/2–3 lb haunch of venison

Main course

Method

Place the venison in a deep dish. Peel the onion for the marinade and slice over the meat. Add the bay leaf, peppercorns, lightly crushed juniper berries and a few parsley stalks. Pour over the red wine and oil. Leave to marinate for 12 hours or overnight, turning the meat and basting from time to time. Drain and pat dry and reserve the marinade.

Melt the dripping in a large frying pan.