trakker01 Posted December 13, 2007 Report Share Posted December 13, 2007 For those lucky enough to shoot deer, or have a good butcher ! heres a tender Venison dish..... after butchering the animal....... wash & soak a full leg ,stand 3-5 days(in fridge) when ready-place in a bucket over night in cider or real ale (of your choice & flavour) on a mix 75% cider/beer-25% water, let it drip dry for a few mins before placing the leg in a nice sized oven dish with lid, preferably glass (can see what going on) pour in olive oil, about 1/4" in the base, chop 3 garlic cloves, throw in, a good sprinkle of mixed herbs 2-3 large chopped sweet potatoes & 2-3 large chopped taties (into 6 pieces) 2-3 chopped red/green large peppers (NOT the chilli type!!) cover the meat approx 1/2 way up the dish with water. place in the pre-heated hot oven.. bring the heat right up for 30 mins, & simmer for 3-4 hours, so the juices 'just' bubbling... get some dirty farm veg, clean & steam.......(15-30 mins) slice the Venison....keep it real hot! SERVE....with red wine, finish with sambuca & ice cream...........niiiiiiiiiiice Quote Link to comment Share on other sites More sharing options...
Oly Posted December 13, 2007 Report Share Posted December 13, 2007 wash & soak a full leg ,stand 3-5 days(in fridge) when ready-place in a bucket over night in cider or real ale (of your choice & flavour) on a mix 75% cider/beer-25% water, SERVE....with red wine, finish with sambuca & ice cream...........niiiiiiiiiiice Do you work for Interbrew perchance!! Quote Link to comment Share on other sites More sharing options...
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