Main Courses Recipes - Pot Roast of Vension Recipe

Ingredients

• 1.8kg/4lb boned joint of venison

• 75ml/3fl oz olive oil

• 8 black peppercorns (lightly crushed)

• 12 juniper berries (lightly crushed)

• 250ml/9fl oz red wine

• 100g/4oz streaky bacon (chopped)

• 2 onions (finely chopped)

• 2 carrots (chopped)

• 150g/5oz large mushrooms (sliced)

• 1 tablespoon plain flour

• 250ml/9fl oz chicken stock

• 2 tablespoons redcurrant jelly

• 1/2 teaspoon salt and pepper

Serves 4-5

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Method:

1. Put the venison in a bowl, add half the oil, the peppercorns, juniper berries and wine. Cover and leave in a cool place for 24 hours, turning the meat occasionally.

2. Preheat the oven to 170°C/325°F/Gas mark 3.

3. Remove the venison from the bowl and pat dry, reserving the marinade. Heat the remaining oil in a shallow pan, then brown the venison evenly. Transfer to a plate.

4. Stir the bacon, onions, carrots and mushrooms into the pan and cook for about 5 minutes. Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock, redcurrant jelly and seasoning. Return to the heat, bring to the boil, stirring, then simmer for 2 to 3 minutes.

5. Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for 3 hours until tender.