Roast Venison Recipe
A roast venison recipe will give you a delicious meal for your family and friends.
Vensison is the meat of the deer and is inclined to be tough. Therefore it needs to be marinated before cooking and this will also give the meat some moisture.
The best joints of meat are the saddle, haunch and the shoulder.
For many people game is one of the meats chosen for Christmas or for special parties and anniversaries. It is definitely a good choice if you need a welcoming change from your usual Christmas fare.
You will need to prepare at least 2 days in advance to allow for the marinating.
This recipe is for about 8 people so you can buy more or less to suit your needs.
• 4 1/2lb/2kg leg of Venison
• 2 tablespoons olive oil
• 15fl oz/425mls dry white wine
• 4fl oz/125mls olive oil
• 1 onion sliced
• 1 carrot sliced
• 2 shallots sliced
• 1 clove of garlic crushed
• Bouquet garni
• 5 peppercorns
You will need a really good sauce to accompany your venison recipe and this is what you need to make a really good sauce:
For the Sauce/Gravy
• 3oz/75g streaky bacon
• 1 veal bone
• 1 onion chopped
• 1 carrot chopped
• 1 garlic clove, crushed
• 2 tablespoons flour
• 15fl oz/425mls beef stock
• Bouquet garni
• 2 tablespoons double cream
• 1 tablespoon of cranberry or bilberry jam/compote
• Salt and black pepper
• Bone the meat or get your butcher to do this for you - you need it to be in one piece.
• Remove any gristle and the skin covering the meat.
• Mix together all the marinade ingredients and place the meat in them. Keep in the refrigerator and turn the meat at intervals to ensure it is thoroughly marinated all over.
The sauce is going to take a little longer to cook than your meat, so begin to make the sauce by:
• Gently cook the bacon in a large heavy bottomed saucepan along with any trimmings from the venison, the veal bone, chopped onion and carrot.
• Sprinkle the flour over this mixture and stir until the mixture begins to brown.
• Add the crushed garlic, the strained marinade, beef stock, salt, and bouquet garni.
• Cook over a low heat without a lid for about 1 1/2 hours.
• Add the pepper and continue cooking for another half an hour.
To cook your venison:
• About an hour before the sauce is cooked, preheat the oven to 230C/450F/Gas8 and put a large roasting tin in the oven to heat.
• Dry the venison with kitchen paper and brown it on all sides in a frying pan with a little oil.
• Now take your venison and place it in the hot roasting tin and put it in the preheated oven and cook for about 50 minutes. It will depend on how you like your meat, if you like it well done leave it for another 10 to 15 minutes.
• When the meat is ready for you, remove from the oven and allow to rest for 10 minutes before carving.
• Strain the cooked sauce mixture into a saucepan and gently add the cream.
• Simmer for a few minutes and blend in the jam/compote and your delicious sauce is now ready to pour into a warm sauce boat.
All that is left for you to do is enjoy your roast venison recipe with your favourite seasonal vegetables and a glass of French wine!