Miro Marinated Leg of Venison

miro marinated
leg of venison

This is a massive dish for 10 to 12 people, ideal for hearty mid winter dinner parties, or a big family get together.

We will warn you that this meal is a labour of love, not a quick whip up sort of dish. It will take a lot of time, but the up side to that is that you will be able to get out of doing the housework because you were cooking.

This recipe will require Hatton Estate for both cooking and consuming.

Hit print and get into the kitchen.

Ingredients:

1 cup thinly sliced onions
1 cup thinly sliced carrots
½ cup thinly sliced celery
6 cloves of garlic, halved
½ cup olive oil
6 cups delicious Hatton Estate Miro or BSR
1½ cups red wine vinegar
1 tablespoon kosher salt
1 teaspoon whole peppercorns
3 cloves
6 parsley sprigs
4 bay leaves
1 tablespoon rosemary
1 tablespoon thyme
½ teaspoon juniper berries
About 7 to 8 pounds leg of venison, trimmed of all fat and connective tissue, may be boned

Directions

For Cooked Wine Marinade: Slowly sauté the vegetables in the olive oil for 5 minutes without allowing them to brown. Add the remaining ingredients. Simmer, partly covered, for 20 minutes. Permit to thoroughly cool before using over venison.

For Marinating and Roasting the Venison: Place the venison leg in a large non-reactive pan which holds it snugly. Pour the marinade over the venison. Turn and baste the venison 3 or 4 times a day for 4 to 5 days at room temperature or up to 6 to 8 days if refrigerated

To Roast: Drain the venison for one half hour or more on a rack. Just before roasting, wipe the leg completely dry with paper towels. If you have boned the leg, you will need to roll and tie the roast. Do this with kitchen string.

Preheat the oven to 450 degrees F. Baste the venison with fat and sear in the hot oven for 20 minutes. Reduce the oven heat to 350 degrees F and roast to medium rare, internal temperature of 145 to 150 degrees on a meat thermometer. Baste the roast with fat as it cooks. Remove the roast promptly as it will continue to cook even after being taken from the oven.