Recipe

Leg Roast Of Venison Recipe

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Ingredients

Directions

Step #1 Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance.
Step #2 those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.
Step #3 With the tip of a very sharp knife, make incisions all over the surface of a leg of veal.
Step #4 Into each incision, stuff a sliver of garlic & a small anchovy fillet.
Step #5 Also insert into the meat 4 to 6 cloves.
Step #6 Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together & rub them all over the surface of the meat.
Step #7 Put the leg of veal into an oven proof casserole or Pyrex chicken roaster, dust with pepper & surround with slices of 2 large onions.
Step #8 Add a couple of bay leaves & pour over 300F ml dry white wine.
Step #9 Cover the casserole & roast in a 160C oven for 2 to 3 hrs.
Step #10 Makes 4 to 6 servings.
Step #11 From the Sydney Morning Herald, 10/27/92.
Step #12 Courtesy Mark Herron.
Step #13 Posted by Stephen Ceideberg; November 17 1992.
Step #14 --.
Enjoy the LEG ROAST OF VENISON recipe