VENISON DENVER LEG WITH BALSAMIC VINEGAR AND SHAVED PARMESAN
(serves 6 to 8)
Farm raised venison is reasonably available now from butchers and supermarkets and is worthwhile ringing a change with. It is low in fat, quick cooking and very delicious. Denver leg is a generic name adopted by the deer industry to cover all the leg cuts of the deer and is always better priced than shortloin.
1kg venison denver leg or shortloin
166ml (2/3 cup) olive oil plus extra for cooking
1 tbsp chopped oregano
1 tbsp chopped Italian parsley
40ml (4 tbsp) balsamic vinegar
1/2 tsp freshly ground pepper and extra for seasoning
Maldon sea salt
1 recipe Vinaigrette
100g Parmesan (using a Parmesan shaver or a Rex peeler shave Parmesan)
Italian parsley leaves or chives to garnish
- Trim venison of all silver skin. Your butcher may do this for you.
- In a bowl large enough to hold the venison combine olive oil, chopped herbs, balsamic vinegar and pepper. Add venison and marinate for 3-4 hours, or overnight.
- Preheat oven to 220oC. Remove venison from marinade, pat dry with paper towels and place onto a low-sided roasting tray.
- Place in oven and roast venison for 8-15 minutes depending on the thickness of the pieces*1.
- Remove venison from the oven, cover venison in tray with a heavy tea towel and rest away from the heat for 5-10 minutes so that the juices have the opportunity to distribute through the meat.
- Carve venison into 3/4 cm thick slices and season to taste with salt and pepper.
- Arrange on a platter or individual plates and drizzle a little Vinaigrette over venison and scatter with Parmesan. Garnish with Italian parsley or chives and serve with Gratin of Mash Potatoes and Fennel, Rocket and Orange Salad Note: *1 As a general rule of thumb allow 3 1/2 minutes per 1 1/2 cm thickness for rare venison, or 4 1/2 minutes per 1 1/2 cm thickness for medium-rare venison.