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From: Jim.Weller@salata.com (Jim Weller)
Newsgroups: rec.food.recipes
Subject: Scottish Roast Venison with Port Wine Saucet
Followup-To: rec.food.cooking
Date: 20 Dec 1999 04:46:30 -0700
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Xref: swen.emba.uvm.edu rec.food.recipes:38414

 BEK> From: wvanhou237@aol.com (WVanhou237)
 BEK> I'm in need of a recipe - method and ingredients for a really
 BEK> good venison haunch roast. Hoping to start a "family tradition" for
 BEK> Christmas.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Scottish Roast Venison with Port Wine Sauce
 Categories: British, Venison, Sauces, Marinades
    Yield: 12 Servings
 
    6 lb Venison haunch or saddle
         Salt and black pepper
    2 Tbsp Butter
    2 Tbsp Olive oil
    4 oz Diced salt pork or bacon
         Marinade:
  750 ml bottle red wine
    2 clove Garlic
    1    Bay leaf
    2    Carrots
    1 large Onion
    1 tsp Black peppercorns
    1    Sprig rosemary
    2    Crushed juniper berries
    4 Tbsp Olive oil
         Sauce
         Pan juices
    1 Tbsp Flour
    1 Tbsp Butter
    4 oz Port wine
    1 Tbsp Rowan or red currant Jelly
         Gravy from the venison
 
"Hill deer, like hill sheep, are reputed to have much better-tasting
meat than their lowland cousins and in Scotland the quality of the
hill venison is famous. Large joints may have to be marinated before
cooking, but it isn't necessary if the animal is younger."
Slice and peel onion and carrots. Cook gently in olive oil, but do not
let brown. Put into glass or earthenware dish. Add wine and other
ingredients to create a marinade. Soak the venison in marinade for
about 2 days. Turn several times a day so all surfaces are coated with
marinade. When ready, take out venison and dry with a clean cloth.
Combine butter and oil in heavy pan with tight lid. Place over medium
heat. When hot add diced pork or bacon. Fry until cubes are crisp, add
joint, brown on all sides. Reduce marinade to half by boiling rapidly
on stove top. Strain marinade over venison, season to taste. Cook at
325F/165C in oven for 30 min per lb.

Sauce

Strain off pan juices. Boil rapidly on stove top to reduce by half.
Rub flour into butter, add to thicken, stir well. Add port and jelly;
mix very well. Serve over venison or separately as desired.

http://www.backhaul.netok/scotgame.htm
From: Michael Loo
Posted in: FIDO National Cooking
 
MMMMM
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