This venison roast recipe is a Wickedfood Cooking School firm favorite that we teach in our winter  cooking classes.  Use this venison recipe with any leg of venison.

1 leg of venison
250g streaky bacon, cut into 3cm pieces
1 cup red vinegar
2T salt
2T brown sugar
Handful of raisins
2 large cloves garlic, sliced
Pepper
1/2t ground ginger

Marinade
1 onion, sliced
1 bay leaf
6 whole cloves
3 cups red wine
2T oil

Glaze
4T smooth apricot jam
2T flour
4T sherry

1. Place bacon, 2 tablespoons of the vinegar, 1 teaspoon salt and one teaspoon sugar in a small container and marinate for 45 minutes.
2. Pierce venison leg with a sharp knife and place a raisin, slice of garlic and a piece of bacon into each cut.
3. Mix pepper, ginger, remaining salt and sugar and rub into the meat with your hands.
4. In a casserole dish, large enough to hold the leg. Mix the marinade ingredients with remaining vinegar. Bring mixture to boil and add leg. Turn the leg until all sides are sealed (no more than 10 minutes in total). Remove from heat and allow to cool in the marinade. Once cool, leave in a cool place for 24 hours, turning a few times.
5. Place the leg in a roasting tray with 1 cup marinade and sear in a pre-heated oven at 220°C for 10 minutes. Reduce heat to 180°C for the remaining cooking time. Roast for between 8 and 10 minutes per 500g of meat, for rare to medium. Baste the meat regularly, adding more marinade if necessary.
6. Mix flour, jam and sherry and smear over the meat and glaze the meat during the last 5 to 10 minutes.
7. Once roasted, transfer the leg to a platter and leave in a warm place to rest for 15 minutes. Serve with vegetables and yellow raisin rice.

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Red wine sauce

Ostrich neck casserole

Guineafowl

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios in Johannesburg. Classes are run in the mornings and evenings 6 days a week. The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.