Roast Leg Of Venison Recette

Experience the rich, savory flavors of France with this exquisite Roast Leg of Venison recipe! Based on a classic gigot de chevreuil roti, this easy-to-follow recipe delivers tender, juicy venison in under 5 hours (excluding marinating). Perfect for venison, elk, or other game, this impressive dish is sure to wow your guests. Prepare for a culinary adventure!

Préparation 20 min

Cuisson 280 min

Calories 368.6 kcal

Protéines 33g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Roast Leg Of Venison

2 cups dry red wine
4 tbsp vegetable oil
2 lbs venison leg (or other game meat)
2 tbsp all-purpose flour
Beef Stock
1 large orange, zested and juiced
1 lemon, zested
2 tbsp raspberry jam
Water
Red Wine Vinegar

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Comment préparer Roast Leg Of Venison

Marinate the 2 lb venison leg in 2 cups dry red wine and 2 tbsp vegetable oil for at least a few hours, or preferably several days, in the refrigerator.
Remove venison from marinade, reserving the marinade. Pat the venison completely dry.
Rub the venison with 2 tbsp vegetable oil.
Wrap the venison tightly in foil.
Roast at 350°F (175°C) for 20 minutes per pound (approximately 40 minutes).
15 minutes before the end of cooking time, remove venison from oven and carefully unwrap.
Sprinkle 2 tbsp flour evenly over the venison.
Baste the venison generously with some of the reserved marinade.
Re-wrap the venison in foil and return to the oven for the remaining 15 minutes.
Meanwhile, in a saucepan, combine the reserved marinade with 1 cup beef or venison stock and bring to a boil.
Zest the orange and lemon into the sauce. Add the orange juice.
Stir in the 2 tbsp raspberry jam and 4 tbsp red wine.
Reduce the heat and simmer the sauce until it has reduced by about half, approximately 20-30 minutes.
When the venison is cooked through, remove it from the oven and let it rest for 10 minutes before slicing.
While the meat rests, whisk together 1 tbsp cornstarch mixed with 2 tbsp cold water. Add this mixture and 1 tbsp red wine vinegar to the sauce and cook until thickened, stirring continuously.
Slice the rested venison and spoon the sauce generously over the slices.
Season to taste with salt and pepper.
Serve immediately with your favorite roasted or mashed potatoes.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

55g

Fat

10g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes European French Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Healthy Main Dish French European Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Wild Game Deer Elk Healthy 2 Low In Something Meat

Questions fréquentes

Combien de temps faut-il pour préparer Roast Leg Of Venison ?

Roast Leg Of Venison prend environ 300 minutes du début à la fin — environ 20 minutes de préparation et 280 minutes de cuisson.

Combien de calories contient Roast Leg Of Venison ?

Roast Leg Of Venison contient environ 368.6 calories par portion, avec environ 33 g de protéines, 7 g de glucides et 18 g de lipides.

De quels ingrédients ai-je besoin pour Roast Leg Of Venison ?

Les principaux ingrédients de Roast Leg Of Venison sont Red Wine, Vegetable Oil, Venison Loin, Flour, Beef Stock, Orange. Consultez la liste complète avec les quantités ci-dessus.