Patty's Venison With Cumberland Sauce
 
Ingredients:
1 lb carrots
1 lb onion
1/2 lb celery
4 TBS oil
2 quarts vinegar
1 quart red wine
1 TBS chopped parsley
3 bay leaves
1 TBS thyme
1 TBS allspice
1 tsp salt
1 tsp pepper
1 large Red Barn Venison roast
Directions:
Chopped vegetables and cook gently until tender in oil. Add other ingredients and boil for 1/2 hour.
Set aside to cool thoroughly before using. Marinate Red Barn Venison in cold liquid for at least
36 hours, turning frequently. After removing meat from the marinate, wipe it with a dry cloth before cooking.
Season roast with salt and pepper.
Cook in 400° F oven for 15 minutes per pound, basting with 1 cup marinate mixed with 1/4 butter  frequently

 

Serve with Cumberland Sauce
3 shallots very finely chopped
1 orange
1 lemon
pinch powered sugar
1/4 tsp cayenne

6 TBS red currant jelly

Cook shallots for 2 minutes. Cook zest of orange and lemon in 1/2 cup water for 5 minutes.
Drain well. Add  juice and remaining ingredients. Pour over meat.

 

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