Roast Venison or Mutton

Name: Roast Venison or Mutton
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Ingredients: 1 leg Leg of venison or mutton; 1 teaspoon Salt; 2 tablespoons All-purpose flour; 1/2 cup Water or dry red wine; 2 tablespoons Butter; as needed Bacon or pork, sliced; to taste Currant jelly

A classic roast venison or mutton recipe.

⏱ Prep: 15m

🍳 Cook: 90m

⏰ Total: 105m

🍽 Servings: 6 servings

Ingredients

1 leg Leg of venison or mutton
1 teaspoon Salt
2 tablespoons All-purpose flour
1/2 cup Water or dry red wine
2 tablespoons Butter
as needed Bacon or pork, sliced
to taste Currant jelly

Instructions

1Thoroughly wipe the leg of venison or mutton. Rub the salt over the surface and dredge with flour.
2Place the leg in a roasting pan with a small piece of the cut-off meat and add water or wine. Dot the meat with small bits of butter. Preheat oven to 325°F (160°C). Roast for approximately 1 1/2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, basting frequently with the pan juices.
3If the leg is not very fat, lard it with strips of bacon or pork during the last 30 minutes of roasting.
4Serve the roast venison or mutton with currant jelly.

Historical

Leg of Mutton Roasted

A classic recipe for roasting a leg of mutton.

Indian

Braised leg of mutton with vegetables

A slow-braised leg of mutton cooked gently in bone broth with aromatic vegetables, garlic, parsley, spice, and a glass of Madeira until tender. Served with a thickened brown gravy and a garnish of diced vegetables.

European

Roast Veal

A classic roast veal recipe, suitable for a leg, cushion, or loin cut. Includes instructions for stuffing and basting for a flavorful and tender result.