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SPICY ROAST VENISON LEG
1 kg leg of venison
6 garlic cloves
1/2 teaspoon cumin seeds
1/2 cup fresh chopped mint leaves
1/2 cup fresh chopped coriander
2 limes juiced
2 tablespoons olive oil
1 glass red wine
1 cup chicken stock
1 tablespoon brown sugar
Preheat oven to 150 C. Put the garlic, cumin seeds, coriander, mint, lime juice and oil in a blender and make a paste. Pat paste on venison and let sit for 30 minutes at room temperature.
In a hot pan sear the venison on all sides. Place in roasting dish in oven for 25-30 minutes. (check at 25 minutes for a rare finish - cook for a further 10 minutes if a medium finish is desired.) Remove from oven and rest under a loose tent of foil for 5 minutes.
To make sauce keep herbs in pan and put over medium heat. Add sugar and allow to caramelise, add wine and stock and bring to boil. Reduce heat and simmer allowing to reduce for a few minutes. To serve, slice venison as medallions pour over sauce and accompany with crispy roast potato and steamed baby carrots and beans.