Cooking With Game

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    Haunch of venison with lemon and honey.

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    Haunch of venison with lemon and honey.

    Post  Admin on Sun May 24, 2015 12:45 pm

    Serves 8.

    Ingredients

    Venison leg, about 3kg

    Olive oil

    Juice of 1 lemon

    4 tablespoons clear honey

    4 onions

    1 large or 2 small lemons (cut into wedges)

    Sprig of thyme

    250ml white wine

    Salt & pepper

    Method

    Rub the venison leg with a little olive oil, salt, pepper, lemon juice and 1 tablespoon of clear honey. Cover with cling film and then leave to marinate overnight.

    Preheat the oven to 220˚C/Gas 7. Heat up a roasting tray on top of the stove and sear the venison with a generous amount of olive oil. Once the meat is coloured on all sides, put it in the hot oven.

    After 10 minutes, add the coarsely sliced onions, the lemons, 3 tablespoons of honey, thyme and the white wine. Put the meat back into the oven and lower the temperature to 180˚C/Gas 4. Roast for 30 minutes. Remove and take to the table to carve.


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