Catholic Recipe: Mock Venison
INGREDIENTS
- 1 six-pound leg of lamb, fell and excess fat removed
- 2 cups dry red wine, dark beer, or dark ale
- 1 cup vinegar
- 6-8 peppercorns
- 2 bay leaves
- 12-15 juniper berries, lightly crushed
- 1 sprig parsley
- 2 sprigs thyme or rosemary
- 2 crushed cloves garlic
- 2 sliced onions
- 1 teaspoon nutmeg
- 1/2 teaspoon mace
- 2 teaspoons salt
Optional: - 10-15 whole cloves
- 1 cup heavy cream
Details
Yield: 6 to 8 servings
Prep Time: 3 days
Difficulty: ★★☆☆
Cost: N/A
For Ages: n/a
Origin:
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Also Called: Leg of Lamb
One of the great festive dishes has traditionally been venison-but for centuries it was accessible only to the nobility; and today not many of us have deer hunters in our families. But here is our consolation, a marvelous Mock Venison: a leg of lamb marinated so that it tastes a great deal like venison.
DIRECTIONS
In a nonreactive bowl (enamel, glass, pottery, or stainless steel) cover the meat with the wine and vinegar. Add the remaining ingredients, except the cloves. Refrigerate for 2 or 3 days (or longer). Turn the meat occasionally.
Dry off the meat, reserving the marinade. Optional: stud it with the cloves. Place the meat on a rack in a roasting pan. Roast it at 400 F. for 30 minutes for rare meat, or longer if you like your lamb well done. Baste frequently with the marinade. Optional: In the last 5 to 10 minutes of cooking, baste the lamb with the cream.
Remove the lamb to a serving platter. Degrease the juices, if necessary. Scrape the pan, and blend the remaining juices into a smooth sauce. Strain and serve with the roast.
Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985
