This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Venison Haunch
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- #86145
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 haunch of venison with or without bone (4-6 lb size)
2 ounces fresh ginger, sliced
2 slices lemon, more as desired
3 cloves garlic, crushed
4 tablespoons extra virgin olive oil
4 bay leaves
2 sheets extra strong foil
1 teaspoon Maldon sea salt
rowan jelly, for serving
roast potatoes, for serving
directions
Place the sheets of foil in the roasting pan, on top of one another, crosswise. Place venison on top. Rub all over with oil. Put the flavorings on top, dribble over more oil and sprinkle with flakes of Maldon salt. Wrap up, leaving space above the meat. Keep in fridge overnight.
The next day, preheat the oven to 375 degrees F. Cook, allowing 20 minutes per pound, plus 20 minutes more.
Before serving, open up the package and strain off cooking juices. Re-wrap the meat.
Pour the cooking juices into a pan, bring to the boil, adust flavoring and pour into a sauceboat.
Serve by opening up the package at the table. Serve with rowan jelly and roast potatoes.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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