Parson's Venison
Not venison at all but a leg of lamb, given a richer, fuller flavour reminiscent of game. The boned joint is stuffed with a savoury mushroom mixture, then marinated and cooked in a heady concoction of wine and port, seasoned with spices.
Ingredients
- 1 oz butter
- 1 small onion skinned and finely chopped
- 4 oz mushrooms chopped
- 4 oz cooked ham chopped
- 2 tbsp snipped fresh chives
- salt and pepper
- 4 1/2 lb leg of lamb skinned and boned
- 7 floz dry red wine
- 3 floz port
- 6 juniper berries crushed
- 1/4 tsp ground allspice
- 3 tbsp red wine vinegar
- 1 bay leaf
- 1/4 tsp freshly grated nutmeg
Instructions
- 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) mark 4 for l 3/4 - 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 and serve with meat.
Calories: 384 kcal
Carbohydrates: 4 g
Protein: 49 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 161 mg
Sodium: 387 mg
Potassium: 768 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 164 IU
Vitamin C: 7 mg
Calcium: 22 mg
Iron: 4 mg