Roast Venison

Roast Venison

A traditional birthday or Christmas treat in our house (sorry Rudolph!).  Venison is very low in fat and has a dense, rich texture.  It is ideally suited to long, gentle cooking either in stews or as a roast, as below.  It does need help in order not to dry out, and baking in a Le Creuset (or other heavy) terrene is ideal as it keeps all the heat and moisture around the meat and creates a rich gravy as it cooks.

1-2 kg roast of Venison

5 rashers of bacon

1 tablespoon of butter

2 onions, quartered

2 carrots, roughly chopped

1 teaspoon juniper berries

1 tomato, roughly chopped

2 sticks of celery, roughly chopped

2 bay leaves

Sprigs of rosemary

Fresh nutmeg

2 cloves of garlic

1 cup red wine

1 cup of stock or water

Ground black pepper

Pre-heat oven to 150°C

Heavy terrene or baking dish with a lid.

Lightly grease your terrene and layer the vegetables in the bottom.

Trim all sinew from your roast and press rosemary sprigs into the flesh.  Smear the whole surface of the roast with the butter and grate over a little nutmeg and pepper.

Wrap the roast in the bacon rashers, securing the ends with rosemary sprigs.

Nestle the roast down into the terrene, tightly packing the vegetables around it.  Pour in the wine and stock so the terrene is about half – three quarters full.

Cook in a very slow oven for about 3 hours, then check.  If roast has shrunk down and is soft, increase the oven to 200°C and remove the terrene  lid to allow the liquid to reduce and the bacon to crisp up – should only take 15-20 minutes.

 

In a separate tray, roast plenty of new potatoes and pumpkin.

Once meat is gelatinous and tender, remove from the oven, place on a serving dish and cover with foil.  Take pan juices, sieve and add cornflour dissolved in a little red wine for a rich gravy.

Serve with potatoes, pumpkin and French beans.