Butterflied Venison Leg With Orange & Star Anise
This is a really simple but flavoursome way to cook venison. Cook on our barbecue or in the oven.
Hands on time 10 minutes. Cooking time 35 minutes, plus 15 minutes for meat to rest.
1 butterflied venison leg (weighing approx. 2.5kg)
1 tablespoon olive oil
1 tablespoon finely grated orange rind
1/3 cup (80ml) orange juice
¼ cup (60ml) Pedro Ximenez sherry
3 dried star anise, ground (or use 2 teaspoons ground star anise)
1 teaspoon freshly ground black pepper
Preheat oven or kettle barbecue to 180°C.Place the venison in a large bowl or dish and combine with oil, orange rind, juice, sherry star anise and black pepper. Massage the ingredients into the meat with your hands. Marinate for 20 minutes. There is no need to refrigerate unless you are leaving it for longer.
In a large frying pan or on the barbecue, brown the venison for 4-5 minutes on each side or until beautifully caramelized. Cook in oven in a baking dish or in a kettle barbecue with lid down, for 20-25 minutes for rare or until cooked to your liking. Remove and place on a chopping board. Lightly cover with foil and stand for 15 minutes to allow the meat to rest before slicing.
Serve with my amazing cabbage and bacon recipe and celeriac mash.
Use 1 large orange for rind and juice.
Pedro Ximenez sherry is a lovely sweet sherry from Spain.
The fool-proof way to get perfectly cooked meat is to use a meat thermometer. The temperature for rare venison should be 45-50°C, 55-60°C for medium rare.