parson’s venison



  • A skinned and boned leg of lamb, stuffed with a duxelle mixed with chopped ham and chives, marinated for 24 hours in port, red wine, red wine vinegar, juniper, allspice, bay leaf and grated nutmeg, drained, dried, seared then braised in the marinade in a covered dish at 180°C for up to 2 hours until cooked and served with the reduced strained cooking liquor