recipe for Parson's Venison comes from The Geat British
Kitchen web site and has been reproduced with the
permission of The British Food Trust which runs the
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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 concoction of wine and port, seasoned with
for Parson's Venison
(1 oz) Butter
1 Small Onion, finely chopped
100g (4 oz) Mushrooms, chopped
2 tbsp Fresh chives, snipped
1.8 - 2k (4 - 4 1/2 lb) Leg of lamb, skinned and boned
210 ml (7 fl oz) Dry red wine
90 ml (3 fl oz) Port
6 Juniper berries, crushed
1/4 tsp Ground allspice
45 ml (3 tbsp) Red wine vinegar
1 Bay leaf
1/4 tsp Freshly grated nutmeg
100g (4 oz) Cooked ham, chopped
to make Parson's
half the butter in a saucepan, add the onion and mushrooms
and cook, stirring frequently, until the onion is
in the ham and chives. Leave to cool.
the onion mixture over the inside of the lamb. Roll
up tightly and tie securely. Place in a large dish.
make the marinade, mix the remaining ingredients except
the remaining butter, pour over the lamb, cover and
leave in a cool place for 24 hours, turning occasionally.
the meat from the marinade, drain and dry, reserving
the oven to 180°C / 350°F / Gas 4.
the butter in a flameproof casserole. Add the meat
and brown on all sides over a medium to high heat.
in the marinade, bring almost to the boil, cover and
roast for 1 1/2 to 2 hours until the meat is tender,
basting occasionally with marinade.
the meat to a warmed plate.
fat from the surface of the liquid, then boil rapidly
until reduced. Remove the bay leaf and serve with