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Whisky Christmas Dinner – Course 2: Glendronach Leg of Venison — Dramming

Whisky Christmas Dinner – Course 2: Glendronach Leg of Venison

by Oliver Klimek on December 4, 2009

The main course of my Christmas dinner will feature a venison roast. To underlinine the Christmas character of the dish, it will be accompanied by a gingerbread sauce with a bit of dark chocolate. Preparation is fairly simple.

The Whisky

To enhance the flavours of the gingerbread sauce, I chose a Glendronach Revival 15yo. It is a strongly sherried dram, not too fruity, with complex aromas and a dry character that will go well with the gingerbread and the dark chocolate. It can be substituted by any strong flavoured sherried whisky that is not too fruity but rather on the chocolate, toffee or caramel side of the taste spectrum.

Ingredients for 4 persons

1 kg leg of venision without bone
Some chopped pieces of venison bone
500 ml venison stock (beef or veal stock will do as well)
50 g plain gingerbread, German Lebkuchen or Printen
a few pieces of your favourite dark chocolate.
Powdered allspice and cinnamon, salt and pepper
2 drams of Glendronach Revival


Preheat the oven to 180°C. Meanwhile, season the meat with salt, pepper, allspice and cinnamon (about twice as much cinnamon as allspice). Heat a bit of oil in a pan that can stand the heat of the oven (cast iron works best here) and brown the meat on all sides over strong heat.

Put the pan into the oven and pour some stock over the meat about every 20 minutes. After 1 hour, turn down the oven to 150°C. Heat some oil in a small pot and thoroughly brown the chopped bones. Add the rest of the stock and let simmer with closed lid for 30 minute, then remove the bones.

Turn down the oven to 100°C, remove the meat from the pan, wrap into aluminium foil and place it in the oven again. Pour a dram of whisky into the pan, scrape off all residue from the bottom and add it to the stock. Break the gingerbread into small pieces and add the chocolate. Stir and let simmer for 15 more minutes.

Turn off the heat under the sauce and let cool down a little bit. Then stir in the second dram of the whisky. If needed, add salt and pepper. Unwrap the meat and slice it.

Serve with vegetables of your choice and fresh pasta or potato dumplings.

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