Venison with rosemary

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  • 1 leg of venison (leg or the other)
  • 2 onions
  • 1 branch of rosemary (very)
  • garlic
  • laurel
  • olive oil
  • black pepper
  • salt
  • laurel
  • red wine
  • port wine


Clean up the leg of deer skins or other impurities (can substitute for kid) give a few cuts profuntos up to the bone and make a marinated with red wine, salt, minced garlic, and bay leaves, let it marinate from one day to the other in the fridge, or a minimum of 12 hours. Cut the onions into thick slices, and at the bottom of a tray, drain the meat from the marinade and place on top, place the branches of rosemary pinched in the cuts of meat, sprinkle with plenty of good olive oil and sprinkle with black pepper, complete with a glass of Port wine, and bake in the oven. The cooking time depends on your oven and part of hunting to be more or less thick, go tracking.

Good advantage of it!

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