ound saddle of venison.
If saddle of venison is not available
ll sides of the lamb leg. Refrigerate & marinade overnight.
The
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
Marinate venison loin with 2 cups red
Marinate the venison in a marinade prepared by cooking onions in white wine, garlic, peppercorns, nutmeg and thyme to taste. When cooled, add the venison and let stand 24 hours.
Saute the venison in butter, add 1/4 cup wine and water. Simmer until meat is tender.
Add onion and mushrooms and braise for another 10 to 15 minutes.
Stir in garlic, tomato, salt, pepper, thyme, bay leaf, remaining wine and orange juice.
Simmer 10 minutes more.
If ragout needs thickening, make a paste of flour and water; cook until thick.
Serves 4.
Brown
venison; set aside.
Saute in butter the onions, celery, green onions and bell pepper until onions are clear in color.
Set aside.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
Soak Craisins in Port for a few hours.
Sautee onion gently until soft and tender, but not coloured.
Add Craisins and Port. Simmer until Port is reduced and thickened.
Allow to cool.
Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
Stuff the meat and roll, securing will with cooking twine.
Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
Cooking time will vary depending on size of roast and how well you like you meat done. ...
ne of stunning Vietnamese Pork Recipes, this is the most important
Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.
Cut meat into 3-inch strips 1-inch thick.
Add to vegetable and spice mixture.
Add more water if meat is not covered.
Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.
Roll meat in flour and brown in skillet.
Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.
Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325\u00b0. Add water if it ...
Cut steaks from the leg half an inch thick; broil about 5 minutes.
Season with salt, pepper and butter.
Make a gravy of a cup of water and half a cup of currant jelly.
Thicken with flour and butter; boil once and turn over the steak.
Serve hot.
preheat oven to 200 degrees F.
rinse roast under running water and pat dry with paper towels.
coat the roast all over with oil, using 2-3 tbls.
sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil ...
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and