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Recipe for :

Parson's Venison

This 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 site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

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 concoction of wine and port, seasoned with spices.

Ingredients for Parson's Venison

25g (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

How to make Parson's Venison

  • Melt half the butter in a saucepan, add the onion and mushrooms and cook, stirring frequently, until the onion is soft.
  • Stir in the ham and chives. Leave to cool.
  • Spread the onion mixture over the inside of the lamb. Roll up tightly and tie securely. Place in a large dish.
  • To 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.
  • Remove the meat from the marinade, drain and dry, reserving the marinade.
  • Pre-heat the oven to 180°C / 350°F / Gas 4.
  • Melt the butter in a flameproof casserole. Add the meat and brown on all sides over a medium to high heat.
  • Pour 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.
  • Transfer the meat to a warmed plate.
  • Skim fat from the surface of the liquid, then boil rapidly until reduced. Remove the bay leaf and serve with the meat.

Serves 4

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