INGREDIENTS
1kg rolled, boneless haunch of venison
3 tablespoons olive oil
Marinade
50ml olive oil
6 sprigs thyme
6 crushed juniper berries
6 black peppercorns
Half a bottle of good red wine
3 strips orange peel
Gravy
6 bruised juniper berries
half a bottle of good red wine
4 strips orange zest
400ml beef or game stock
3 tablespoons redcurrant jelly
30g diced cold butter
PREPERATION
Mix together the marinade ingredients in a large china bowl. Add the venison and rub thoroughly with all the ingredients. Cover and chill until needed. It can be left overnight or for up to 36 hours - but should be turned regularly.
Preheat the oven to 180°C/gas mark 4. Remove the venison from its marinade and pat dry with kitchen paper. Heat the olive oil in a roasting tray over a medium-high heat. Add the meat and brown on all sides. Roast for 48 minutes for medium-rare. (Allow 15 minutes per 450g plus an extra 15 minutes for a medium-rare roast.) Baste regularly. Then remove from the oven and set aside in a warm place to rest. This allows the juices to settle back into the meat.
Meanwhile, make the gravy. Place the wine, orange zest and juniper berries in a saucepan and boil vigorously until reduced to about 4 tablespoons of liquid. Add the stock and redcurrant jelly and simmer until it has a good flavour.
Remove the meat from the roasting pan. Pour off any excess fat from the pan and pour the gravy in. Loosen any debris and return to the boil before straining into a clean saucepan. Whisk in the butter and serve immediately with the carved venison
SERVING SUGGESTIONS AND COOKING INFORMATION
Prep time 20 mins
Cooking time 1 hour
Total 1 hour 20 mins
+ Overnight Marinade
