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20 December 2012,22:57 by
V.Chitralekha

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PARSON'S VENISON

Serves :
5

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Melt half the butter in a saucepan, add the onion and mushrooms and cook, stirring frequently, until the onion is soft but not browned. Stir in the ham and chives and season to taste. Leave to cool.
  • Season the lamb inside and out with pepper, then spread onion mixture over inside. Roll up tightly and tie securely. Place in a large glass bowl or casserole.
  • To make the marinade, mix remaining ingredients, except butter, pour over lamb, cover and leave in a cool place for 24 hours, turning occasionally.
  • Remove the meat from the marinade, drain and dry. Reserve the marinade. Melt the remaining butter in a flameproof casserole. Add the meat and brown on all sides over medium to high heat.
  • Pour in the marinade, bring almost to the boil, cover and roast at 180°C (350°F) for 2 hours, until the meat is tender, basting occasionally with marinade.
  • Transfer meat to a warmed plate. Skim fat from surface of liquid, then boil rapidly until reduced. Remove bay leaf, adjust seasoning.
  • Serve with meat.

INGREDIENTS

  • 25 grams butter
  • 1 small onion, skinned and finely chopped
  • 100g mushrooms, chopped
  • 100 grams cooked ham, chopped
  • 30 ml snipped fresh chives
  • Salt and pepper
  • 1.8-2 kg leg of lamb, skinned and boned
  • 200 ml dry red wine
  • 75 ml  port
  • 6 juniper berries, crushed
  • 1.25 ml ground allspice
  • 45 ml red wine vinegar
  • 1 bay leaf
  • 1.25 ml freshly grated nutmeg

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