Wednesday, 14 March 2012

Roast Venison with Herbs & Bacon


Leg cut of Venison for roasting (Haunch)
6 strips of bacon
1 Litre Water
Tablespoon of mixed herbs
1 teaspoon chilli
1 teaspoon of Cajun seasoning
Salt & Pepper

Heat oven at 180 degrees Celsius.
Place water in roasting pan, mix in herbs & chilli.
Lay Venison into roasting pan.
Cover venison with salt, pepper & Cajun seasoning.
Place bacon strips on top of venison.
Cover and place in oven.
Cook for three hours then uncover and cook for another 1/2 hour.
Remove from oven and allow to rest for about 10 mins.
Calve and serve.

I served this with roast meat gravy, mixed steamed vegetables, roast potatoes & oven heated bread rolls. 

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