Leg of Venison
Larded with Black Olives

Leg of Venison

Ingredients

  • 1 leg of venison (about 1.2 kg / 2.6lbs)
  • 50 g / 1.8oz pitted black olives, cut into halves
  • 2 tbsp “Gamekeeper’s Secret” game seasoning (Herbaria)
  • 120 g / 4.2oz butter
  • 2 tsp port wine
  • 50 ml / 1.8fl oz beef stock
  • 3 tbsp olive oil

Lard the oven-ready leg of venison with olives and rub thoroughly with "Gamekeeper’s Secret". Pre-heat oven to 185°C / 365°F. Heat butter in a large skillet, place leg in skillet, and brown each side. Transfer to oven for 20 minutes, basting frequently with roast juices. Transfer meat to a platter to rest, cover with aluminium foil.
To prepare the sauce, skim fat from roast juices, add port wine and beef stock and reduce by half. Slowly whisk in the olive oil.

Porcini Polenta

Zutaten (4 Personen)

  • 600 g / 21fl oz beef stock
  • 100 g / 3.5oz coarse-grained polenta
  • 2 g / 0.07oz dried porcini mushrooms, sliced
  • "Sicilian Rock Salt" (Herbaria)
  • “Trio Noir” black pepper blend (Herbaria)
  • "Ground Nutmeg" (Herbaria)
  • 1 tbsp crème fraîche

Heat half the beef stock and the porcini. Mix polenta with the rest of the stock at room temperature. Add polenta mixture to the boiling stock. Reduce temperature. Simmer gently at low heat, covered, for about 30 minutes. Stir frequently. Season with salt, pepper and nutmeg, then fold in the crème fraîche.

For this recipe you need:

Gamekeeper's Secret

Game Seasoning

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