Plentiful in South Africa, I missed eating venison in the UK. I have found a few outlets which sell good quality venison, it may not be Impala, or Springbok, but the local venison is excellent. Venison is good meat with hardly any fat, therefore, if you favour red meat, venison is the healthier option. Full of flavour, with no unwated additives such as anti-biotics etc. Because venison does not have much of a fat layer, it is inclined to be dry and tough, therefore it is usually well hung and marinated in a mixture of oil, wine,buttermilk or vinegar and spices, herbs and other flavourings. Spek is often added (Spek is pork belly fat, minus the rind).
Leg of Venison
- Total time: Roughly 3 hours of cooking time
1 (2-3 kg) leg of venison
2 cups (500ml) Buttemilk
4 Whole Cloves
4 Juniper Berries (Optional)
2 Bay Leaves
2 Medium Onions, chopped
2 Carrots, chopped
1 tspn (5ml) Ground Corriander
1 Clove Garlic Crushed, salt and pepper to taste
1/3 cup (100ml) Brown Vinegar
1/2 cup (125ml) Medium Sherry
250g Speck (Pork Belly Fat) or if you prefer 100mls of olive oil
3/4 cup (175ml) cream
2 Tbsp (30ml) Brandy
- Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. Remove the meat and discard the marinade.
- Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Allow 30 minuts per 500g, plus an extra 30 minutes. Turn the meat from time to time until it is brown and haa glaze. remove the meat and keep warm.
- Puree the vegetables in the pan juices, return to the heat, add the cream and stir well. Add the brandy and flavour to taste. Serve the meat with this sauce, quice jelly, or preserved quinces, roast potatoes and vegetables from the cabbage family.
- Cooking time will differ, depending of the size of leg of venison.