Although young venison does not need marinating to tenderize it, the marinade forms the base for a delicious, tangy yet slightly sweet sauce. You’ll need to start this recipe two to three days ahead. Roast Leg of Venison recipe is sure to become a new holiday favorite amongst your family and friends. Get ready to be asked to make this recipe a lot once you serve it to your hungry guests the first time.
SERVES: 6-8
PREP TIME: 30 min
COOK TIME: 1 hour
READY TIME: 1 hour 30 min
CALORIES: 275 (per serving)
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 1 onion, chopped
- 1 carrot chopped
- 1 celery stick, chopped
- 3 or 4 garlic cloves, crushed
- 4-6 fresh parsley sprigs
- 4-6 fresh thyme sprigs or 2.5 ml/1/2 tsp dried thyme
- 2 bay leaves
- 15 ml/1 tbsp black peppercorns, lightly crushed
- 750 ml/1¼ pints/3 cups red wine
- 60 ml/4 tbsp vegetable oil, plus more for brushing
- 1 young venison haunch (about 2.75 kg/6 lb), trimmed
- 30 ml/2 tbsp plain flour
- 250 ml/8 fl oz/1 cup beef stock
- 1 unwaxed orange
- 1 unwaxed lemon
- 60 ml/4 tbsp redcurrant or raspberry jelly
- 60 ml/4 tbsp ruby port or Madeira
- 15 ml/1 tbsp cornflour, blended with 30 ml/2 tbsp of water
- 15 ml/1 tbsp red wine vinegar
- Fresh herbs, to garnish
- French Scalloped Potatoes, to serve
INSTRUCTIONS
1 Place the onion, carrot, celery, garlic, parsley, thyme, bay leaves, peppercorns, wine and oil in a deep glass dish large enough to hold the venison, then add the venison and turn to coat. Cover the dish with clear Film and leave to marinate in the fridge for 2-3 days, turning occasionally.
2 Preheat the oven to 180°C/ 350°F/Gas 4. Remove the meat from its marinade and pour the marinade into a saucepan. Pat the meat dry with kitchen paper, then brush the meat with a little oil on all sides and wrap tightly in foil.
3 Roast the venison for 15-20 minutes per 450 g/1 lb for rare to medium meat. About 25 minutes before the end of the cooking time, remove the foil, sprinkle the venison with the flour and baste with the cooking juices.
4 Meanwhile, add the stock to the marinade and boil over a medium-high heat until reduced by half, then strain and set aside.
5 Using a vegetable peeler, remove the rind from the orange and half the lemon in long pieces. Cut the pieces into thin julienne strips. Bring a small saucepan of water to the boil over a high heat and add the orange and lemon strips. Simmer them for 5 minutes, then drain and rinse under cold running water.
6 Squeeze the juice of the orange into a medium saucepan. Add the jelly and cook over a low heat until melted, then stir in the port or Madeira and the reduced marinade and simmer gently for 10 minutes.
6 Squeeze the juice of the orange into a medium saucepan. Add the jelly and cook over a low heat until melted, then stir in the port or Madeira and the reduced marinade and simmer gently for 10 minutes.
7 Stir the blended cornflour mixture into the marinade and cook, stirring frequently, until the sauce is slightly thickened. Add the vinegar and the orange and lemon strips and simmer for a further 2-3 minutes. Keep warm, stirring occasionally.
8 Transfer the meat to a board and stand, loosely covered with foil for 10 minutes before carving. Garnish with herbs and serve with the sauce and French Scalloped Potatoes.
NUTRITION FACTS
Calories: 275.1 Kcal
Fat: 2.3 g
Cholesterol: 67.2 mg
Sodium: 202.9 mg
Potassium: 1,202.1 mg
Carbs: 33.6 g
Protein: 29.6 g
VARIATION
- I absolutely love the flavor that roasted squash seed oil brings to venison. You can find it in some stores, but your best bet is to buy squash seed oil online. But any good oil will work here: Olive oil, walnut oil, even sesame oil – the point is to use something that adds flavor to the roast.
- Cranberry sauce, something green and a comforting starch. Mashed, baked or roasted potatoes are traditional, but I like German dumplings.