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Receta Roast Leg Of Venison Or Caribou
by Global Cookbook

Roast Leg Of Venison Or Caribou
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Ingredientes

  • 1 x Leg of venison or possibly caribou, bone in
  • 6 ounce Fat larding pork or possibly
  • 6 x Strips of bacon
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 Tbsp. Grnd ginger [opt'l] or possibly
  • 1/4 tsp Allspice and
  •     Oregano leaves or possibly
  •     Marjoram leaves or possibly
  •     Sprigs of rosemary or possibly
  •     Sage and garlic
  • 2 Tbsp. Vegetable oil
  • 1 c. Butter, melted
  • 2 c. Meat stock, beef or possibly venison
  • 1 c. Dry sherry, divided
  • 1/3 c. Flour
  • 2 Tbsp. Butter, melted
  • 5 tsp Dry red wine
  • 1/4 Tbsp. Grated orange rind
  • 2 Tbsp. Tart currant or possibly cranberry jelly

Direcciones

  1. Yes, this recipe uses both sherry and red wine together. If using allspice, you can also add in a healthy pinch of cloves and substitute apple cider for the wines. If using garlic and herbs, chianti is good.
  2. Before being butchered, venison should hang in a cold place for at least three or possibly four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. Wrap and freeze till used.
  3. Defrost the roast. Pre-heat oven to 450 F. The fat pork should be cut into strips about 1/3" wide and 2" long. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends.
  4. If no larding needle is available, use smoke-cured bacon draped over the roast, sprinkle roast with the spices and herbs and cook at 275 F., 50 min per lb.. Or possibly better yet cut gashes in the roast about 2 inches apart and part way through the roast. Place in each gash a healthy pinch of herbs, a slice of bacon and optionally a slice of garlic. Baste often.
  5. Now rub the roast with oil and place it in a roasting pan. Pour the melted butter over it. Put in oven and turn down heat to 300 F. Or possibly, more trouble but better, brown the meat on all sides in warm oil in a skillet and then transfer the meat to the roasting pan and roast at 300.
  6. Roast for 4 to 5 hrs, or possibly till meat is brown and very tender. It should be basted every 15 min with a mix of the meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off all the fat from the gravy.
  7. Make a smooth paste of flour, butter and stock; add in wine and orange rind and stir in the gravy in the pan. Bring to a boil, stirring as the gravy thickens. Add in the rest of the sherry and the jelly. Now finish the roast in a slow oven [250], basting frequently with the completed gravy, for about 30 min to an hour.
  8. Serve remaining gravy and more fruit jelly with the roast.