* Exported from MasterCook *

ROAST VENISON

Recipe By :
Serving Size : 8 Preparation Time :2:30
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 haunch or saddle of venison
225 g butter or dripping -- 8 oz
225 g bacon -- fatty,8 oz
2 3/4 deciliters red wine -- 1/2 pt
2 tsp tomato paste
1 1/4 deciliters fresh or sour cream -- 1/4 pt
8 juniper berries
salt and pepper

Combine wine, tomato paste, cream, crushed berries, salt and pepper to make marinade. Pour over meat and leave for up to 24 hours, turning occasionally.
Transfer meat to roasting pan and cover with butter or dripping. Wrap in foil and cook 1 hour at No 7 (42SF, 220C or top oven of an Aga).
Baste frequently. Unwrap joint and lay bacon strips over it. Return to oven for 15 mm to allow bacon to brown slightly. Reduce heat to No 2 (300F, 1 SOC or slow oven of Aga) until meat is thoroughly cooked. Mix pan drippings with flour and marinade liquid to make gravy.

Note The cooking time given is for red deer—if you use roe deer allow 15 min per pound, 500g only.




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Per Serving (excluding unknown items): 466 Calories; 41g Fat (83.6% calories from fat); 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 735mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 1568 222 0 0 0 2940 2241 0

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