© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Venison is the meat of a deer. The meat is dark, lean and generally tender with a dense texture. The younger the animal, the more tender the meat. Choose your cut according to what you want to do with it. My favourite cut for roasting is the leg of venison, which is marinated with a mixture of melted tallow (duck fat would work beautifully here too), herbs, allspice, juniper berries and Hawaiian black lava salt. This recipe will give you a medium meat ? roaste it for longer if you'd prefer it to be well done.

850 g-1kg Boneless leg of venison
5 tbsp Tallow, melted (butter, duck fat or olive oil)
1 tsp Dried thyme 1 tsp Savory, chopped
1 tsp Dried oregano
1 tsp Juniper berries , crushed
1 tsp Allspice, crushed
1 tsp Hawaiian black lava salt
1 Red onions, sliced
500 ml Homemade beef stock
100 ml Red wine (or beef stock)
Roasted carrots, to serve
Spelt pasta, to serve
Fresh herbs, to garnish

Rinse and pat dry the leg of venison. Stir together the melted tallow, dried herbs and black lava salt. Coat the leg of venison thoroughly with the mariande. Leave it in the fridge overnight.
Bring the venison to room temperature 1 hour before cooking. Preheat the oven to 160C/320F. Heat an oven and flameproof skillet over a medium-high heat until very hot. Add in venison and brown it on all sides. Add in sl...