This recipe comes from my daughter’s late granny Sybil and was given to me as scribbled down. She was very well-known for this lovely dish and would cook it during game season.
Granny Sybil says, "Top Leg or any leg cut of Venison it really doesn’t matter."
When I last made this a 2 kg leg of venison took me 2.5 hours to roast but you may calculate 30 minutes per 500 g.
Note: Venison (Game) is very dry meat hence the need for extra fats to be added.
Sheep tail fat is king and will be excellent for this recipe to replace the Wholsum fat, however mutton (sheep) kidney fat will be great too!
Sheep tail fat is king and will be excellent for this recipe to replace the Wholsum fat, however mutton (sheep) kidney fat will be great too!
Wholsum, is a solid fat, which I find is no longer obtainable in South Africa and has since been altered into a solid form of vegetable fat, but Mutton fat (tallow) will be a very superb, and delicious substitute ie; if you can get it, however, best would be to add sheep-tail fat or sheep's kidney fat as a substitute for the good old fashioned Wholsum of yesteryear which she used to use.
Go by weight when replacing Wholsum fat with mutton fat, and if you don't have a scale just eyeball it.
If you chop up your mutton fat into small pieces it will dissolve naturally together with your meat whilst roasting.
Method:
Put in a Roasting pan with a lid...
Go by weight when replacing Wholsum fat with mutton fat, and if you don't have a scale just eyeball it.
If you chop up your mutton fat into small pieces it will dissolve naturally together with your meat whilst roasting.
Method:
Put in a Roasting pan with a lid...
Water (add only a sprinkle as needed “if needed”)
500 ml Dry white wine
250 g Wholesum fat or sheep's tail fat or sheep's kidney fat
1. Cut slits in the leg and take halved cloves of garlic rolled in
streaky bacon and stick them into the slits.
2. Roast at 160 C in the oven covered with a lid
Pepper Sauce:
Add butter together with garlic and salt to pot on the stove.
When butter is melted add mushrooms. Butter must cover
mushrooms.
Cook mushrooms for a short while and grind in some black pepper.
On low heat add 30 ml flour to hot sizzling butter and mix to form a roux until cooked.
Add 500 ml cream whilst stirring continuously.
Serve with veggies of choice and enjoy!