MARINATED LEG OF VENISON
1 leg of venison 8 garlic cloves, halved
8 stips of streaky bacon, cut into strips, or 100g of bacon cut into strips
4 table-spoons cooking oil
3 medium onions, chopped
2 teaspons salt freshly ground black pepper to taste
1 cup of beef extract
MARINADE
4 table-spoons brown vinegar
2 table-spoons cooking oil
2 table-spoons brown sugar
2 bay leaves
10 whole black pepper corns
3 whole cloves
1 cinnamon sticks
3 cups of red wine (dry)
METHOD
1. Make the marinade by heating the vinegar to boiling point and adding the oil, sugar, bay leaves, pepper corns, cloves and cinnamon. Boil for a few minutes. Remove from heat and let it cool down. Stir red wine into mixture.
2. Use a sharp knife to make incisions in the meat, approximately 40mm apart. Insert, with the grain of the meat, half a clove of garlic and a strip of bacon.
3.Place the meat in a dish and pour marinade over it. Leave in marinade for 24 hours or longer and turn meat regularly. Remove meat from marinade and dry.
4. Heat oil in a pot and fry on all sides until brown. Add onions and sauté until transparent. Flavour meat with salt and pepper. Add heated beef extract and 250ml of the marinade and bring to boiling point.
5. Decrease heat by removing a few coals or turning down gas. Cover pot and simmer for 3 to 4 hours or until meat is tender.