Parson’s Venison

parsons venison

Parson's Venison

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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.
Servings: 6
Calories: 384


  • 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


  • 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
Cuisine British
Ingredients Lamb
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