Ingredients
| Amount | Ingredient |
|---|---|
| ¼ lb. | fatback or side meat, diced |
| 1 | large yellow onion, diced |
| 1 | carrot, diced |
| 1 | stalk celery, diced |
| 1 | small turnip, diced |
| 1 | tomato, seeds removed |
| 1 | can beef stock or equivalent of venison stock |
| 2 | sprigs parsley |
| 1 teaspoon | thyme |
| 8 | black peppercorns |
| 4 tablespoon | salted butter |
| 4 tablespoon | olive oil |
| 1 | bottle cabernet sauvignon |
| Salt and pepper to taste |
How to Prepare
When you are deboning a hind leg of venison, you will find one large rounded muscle which separates from the others quite easily. Pull away this muscle. Peel the thin membrane and trim all tendon and connective tissue from the roast. Set aside, at room temperature,to warm. One day ahead of final assembly, prepare a basic brown stock.