Having friends that also hunt as well as fish, a leg of venison sometimes heads our way! But this particular leg was given to me for a talk about fishing & conservation work on the River Frome that I did with John Aplin, to members of the Blackmore Vale Shooting & Conservation Society.
But how best to cook the venison? I found many recipes on the internet, but none really caught my eye, so adapted about three into one and of course my wood fired oven would be used!!
First I marinated the venison overnight in red wine, chopped stalk of celery, red onion, carrot, pepper corns, few juniper berries, red currant jelly and a few sprigs of thyme.
Brought the wood oven up to 200c and put the covered venison including the marinade in for 3 1/2 hours.
The resulting gravy was perfectly reduced and absolutely full of flavour. We served the succulent venison with red cabbage & pear, plus a good portion of wedged potatoes!!