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Great
Recipes - Pot-roast of Venison Recipe
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Pot-roast of Venison Recipe
Ingredients
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1.75kg/4-4 1/2 lb boned joint of venison
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75ml/5 tbsp oil
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4 cloves
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8 black peppercorns, lightly crushed
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12 juniper berries, lightly crushed
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250ml/8 fl oz full-bodied red wine
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115g/4 oz lightly smoked streaky bacon, chopped
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2 onions, finely chopped
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2 carrots, chopped
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150g/5 oz large mushrooms, sliced
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15g/1/2 oz plain flour
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250ml/8 fl oz veal stock
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30ml/2 tbsp redcurrant jelly
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salt and ground black pepper
Serves 4-5
Method:
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Put the venison in a bowl, add half the oil, the spices and win,
cover and leave in a cool place for 24 hours, turning the meat
occasionally.
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Preheat the oven to 160C. Remove the venison from the bowl and pat
dry. Reserve the marinade.
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Heat the remaining oil in a shallow
saucepan, then brown the venison evenly. Transfer to a plate.
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Stir the bacon, onions, carrots and mushrooms into the pan and cook
for about 5 minutes. Stir in the marinade, stock, redcurrant jelly
and seasoning. Return to the heat, bring to the boil, stirring, then
simmer for 2-3 minutes.
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Transfer the venison and sauce to a casserole and cover with a
tight-fitting lid. Cook in the oven for about 3 hours, turning the
joint form time to time, until tender.
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