The supermarkets have lots of venison at the
moment and this is one of our favourite ways to cook it. We know it is
traditional to tenderise the venison in buttermilk, but we find that this
softens it too much. The port works very well indeed to tenderise the meat; it
does not taste too sweet when roasted and it isn’t necessary to use an
expensive, old bottle. You do need to start this a day or two before you plan
to cook it, because it does need to marinate for at least 24 hours or longer
A small leg of venison (Springbok) 1.5 to 2kg
– a bottle of red port - 1 tablespoon wine vinegar - 1 sliced onion - 1
teaspoon crushed coriander seeds - 1 teaspoon crushed Juniper Berries - 2
crushed cloves of garlic - a large sprig of thyme or marjoram - ground black
pepper – salt – strips of bacon or beef fat
Pour the port over the venison in a deep china or
glass bowl and marinate with all the ingredients (except the bacon or fat) for
at least 24–36 hours. Dry off the meat and roast, covering the roast with some
strips of fat to protect it. Venison is a very lean meat and does need
protecting or it will dry out. You can use the marinade (strained) to make
delicious gravy to serve with the roast. Traditionally, it is served with
matchstick potatoes, and good winter vegetables like roast parsnips, butternut
and some green peas
© John & Lynne Ford, Adamastor & Bacchus 2018
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