Baked Venison of the Baratheon Family
4 servings
60 minutes
Baked Venison of the Baratheon Family. As you may have guessed, we chose venison not only for its tasty and healthy meat, which is considered to be among all game. And not because it has long been served on the tables of the noblest families . Everything is simpler - the deer flaunts on the coat of arms of this family. No pretentiousness in preparation, only a marinade of mustard, garlic, vinegar, wine and oil and a good frying in a frying pan. But still, it is better to be careful - overcooked venison will not please anyone , it will be better if you send the meat to finish frying in the oven.
1
Mix all the spices and coat the pieces of venison in them.
- Bone-in venison: 6 pieces
- Ground white pepper: 1 teaspoon
- Oregano: 1 teaspoon
- Garlic powder: 1 teaspoon
- Dried basil: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
- Celery seeds: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 teaspoon
2
Mix the oil, mustard, chopped garlic, wine, and vinegar. Add the meat, mix well, and refrigerate to marinate for an hour, covered with plastic wrap.
- Vegetable oil: 200 ml
- Dijon mustard: 50 g
- Garlic: 2 cloves
- Dry white wine: 150 ml
- Balsamic vinegar: 1 tablespoon
3
Fry the meat in vegetable oil until a crust forms. Place the pieces on a baking sheet and finish cooking in the oven at 180 degrees for 12 minutes.
- Vegetable oil: 200 ml
4