This is the sort of satisfying home cooking found in farmhouse kitchens and cosy neighbourhood restaurants in France, where rabbit is treated much like chicken and enjoyed frequently.
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: 4PREP TIME: 15 minCOOK TIME: 40 minREADY TIME: 55 minCALORIES: 155 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 4 quails, halved 2 green chillies, chopped 3 tablespoons lime juice 2 tablespoons honey ½ cup (4 fl oz) dry white wine 2 tablespoons coconut or …