I’ve made this twice now, using a large piece of loin from a red deer. This is a very easy and quick recipe, good with mustard mashed potatoes, and green vegetables. The timings given are for a rare to medium rare roast.
- 3 tbsp olive oil
- 700 to 800g venison loin or haunch
- salt and pepper
- 2 to 4 carrots, peeled and cut into large chunks
- 1/2 celeriac, peeled and cut into large dice
- 1 red onion, peeled and cut into 8+ wedges
- 2 tsp red current jelly
- 1 to 2 large sprigs of rosemary
- 100ml red wine
- 250ml stock
- 1 tsp cornflour (optional)
- Preheat the oven to 220C
- Heat the oil in a large oven-safe pan, and brown the meat on all sides, and season with salt and pepper.
- Pack the chopped vegetables around the meat, and roast in the oven for 15 minutes
- After 15 minutes, turn the heat down to 180C and roast for another 20 minutes (less for a smaller cut of meat)
- Remove the pan from the oven, and take the meat out. Put it on a dish and cover with a lid or tin foil.
- In the pan, add the wine, redcurrant jelly and rosemary to the vegetables, and bring to the boil, stirring to mix in any bits of meat from the bottom of the pain.
- Simmer for a couple of minutes, and then add the stock and cornflour. Simmer for another ten minutes and adjust the seasoning.
- Serve the venison sliced with the gravy and vegetables, mustard mash and a green vegetable such as cabbage or broccoli.