Wild Venison Denver Leg
slow cooked with Winter Vegetables
Ingredients
(4 servings)
1.4 kg of Alpine Deer Wild Venison Denver Leg
salt and pepper
2 T Olive oil
2 cloves garlic, minced
1 large onion, sliced
2 carrots, peeled and cut into chunks
2 C kumara, peeled and cut into chunks
2 C swedes, peeled and cut into chunks
3 C beef or vegetable broth
1 C red wine
2 bay leaves
1 t dried rosemary
fresh parsley, chopped (for garnish)
Method
Remove Denver Leg from fridge and packaging, cover lightly and allow to come to room temperature (about 30 minutes).
Pat the Venison dry with paper towels and season generously with salt and pepper.
Heat Olive oil in a large skillet over medium-high heat. Sear the Venison on all sides until golden brown, about 3-4 minutes per side. Transfer to the slow cooker.
In the same skillet, add more oil if needed, then add the garlic and onion. Cook until softened, about 2-3 minutes.
Add the carrots, kumara and swedes to the skillet and sauté for another 5 minutes until slightly golden. Transfer the vegetables to the slow cooker around the Venison.
Pour the red wine into the skillet, scraping up any brown bits from the bottom of the pan. Allow it to reduce slightly, then pour over the Venison and vegetables.
Add the broth, bay leaves and rosemary to the slow cooker.
Cover and cook on low for 6-8 hours or until the Venison is tender.
Remove the bay leaves and season with salt and pepper to taste.
Serve the Denver Leg and vegetables hot, garnished with fresh parsley.
