Recipe

Parsons Venison Recipe

Add Step-by-Step Photos	Englishmatthew / All my dishes 1 year, 6 months ago This is not difficult and will impress, don't understand why so little lamb is used in CA at least when we have the prefect climate and loads of brush that sheep would happily clear! Prep:30m Cook:120m Servings:46	Englishmatt
	this is lamb as you have never experienced it

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Ingredients

Leg of lamb

garlic cloves

pepper corns

juniper berries

red wine

leeks

carrots

bacon

Directions

Take the leg of lamb and insert slivers of garlic under the skin all the way around

crush the juniper and pepper corns and add to red wine in a container big enough to soak the lamb throw in lamb, cover and refrigerate for one or two nights, turning once in a while

wash carrots and leeks, lightly par boil and set aside.

fry bacon and set aside.

Brown lamb all over on a very hot skillet or similar. Watch your eyes, the juniper can cause irritation.

take and oven proof dish, layer carrots then leeks then bacon (now cut into small pieces) add left over marinade, place lamb on top and cook in a preheated oven until done. This is a matter of personal preference, I think lamb is at its best when still rather pink, I know others disagree.

Serve with wild rice.

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