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Game roast - leg bone in

Springbok / Impala / Blesbok


Leg in bone.jpg


1 leg of venison
250g streaky bacon, cut into 3cm pieces
1 cup red vinegar
2T salt
2T brown sugar
Handful of raisins
2 large cloves garlic, sliced
1/2t ground ginger

1 onion, sliced
1 bay leaf
6 whole cloves
3 cups red wine
2T oil

4T smooth apricot jam
2T flour
4T sherry


(Cooking time: 5 hours)

  • Place bacon, 2 tablespoons of the vinegar, 1 teaspoon salt and one teaspoon sugar in a small container and marinate for 45 minutes.

  • Pierce venison leg with a sharp knife and place a raisin, slice of garlic and a piece of bacon into each cut.

  • Mix pepper, ginger, remaining salt and sugar and rub into the meat with your hands.

  • In a casserole dish, large enough to hold the leg. Mix the marinade ingredients with remaining vinegar. Bring mixture to boil and add leg. Turn the leg until all sides are sealed (no more than 10 minutes in total). Remove from heat and allow to cool in the marinade. Once cool, leave in a cool place for 24 hours, turning a few times.

  • Place the leg in a roasting tray with 1 cup marinade and sear in a pre-heated oven at 220°C for 10 minutes. Reduce heat to 180°C for the remaining cooking time. Roast for between 8 and 10 minutes per 500g of meat, for rare to medium. Baste the meat regularly, adding more marinade if necessary.

  • Mix flour, jam and sherry and smear over the meat and glaze the meat during the last 5 to 10 minutes.

  • Once roasted, transfer the leg to a platter and leave in a warm place to rest for 15 minutes. Serve with vegetables and yellow raisin rice.

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