parsons venison
From englishmatthew 15 years ago
- 120 minutes to make
- Serves 46
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!
Ingredients
How to make it
- 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.
People Who Like This Dish 1
- ronnymarcus Jerusalem, IL
- englishmatthew Ojai, CA
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The Rating
Reviewed by 2 people-
This is delicious, I have been cooking it for years. I personally marinade for at least 4 days to get the flavor all the way through.
matthewCA
in loved it
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" It was excellent "