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Title: Roast Venison (Would Work with Donkey)
Categories: Loo, British, Venison, Marinades, Pork
Yield: 4 Servings
4 lb Hauch of venison (1-1/2 to
- 2 kg)
2 oz Dripping (50 g)
Pork caul or lard
Chopped bones
Marinade:
2 pt Red wine (1 l)
1/4 pt Wine vinegar (125 ml)
1/4 pt Olive oil (125 ml)
3 Cloves
1 Onion; sliced
1 Carrot; sliced
1 Lemon; juice of
8 Crushed peppercorns
1 Thyme sprig
1 Marjoram sprig
1 cl Garlic; crushed
1 Bay leaf
Add oil to the boiling vinegar and wine and pour over other
marinade ingredients. Leave to cool. Add meat to the marinade. Turn
daily and leave in for at least 2 days.
To roast:
<elt the dripping in a roasting tin and seal the meat quickly. Tie
a skin of pork fat over the meat or lard with pork fat. Place on a
bed of chopped bones. Pour over strained marinade and cook in a hot
oven until tender, basting occasionally. Allow 20 minutes to the
pound (44 minutes/kg) and 20 minutes more. Serve with gravy made
using game stock, port wine, and red currant jelly to sweeten.
Recipe FROM:
http://www.weblink.co.uk/taste/
From: Michael Loo
Date: May 03, 1998
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