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Roast Venison with Apples & Pears

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Wild Venison is good for you and your heart as it has almost no fat! It is one of the simplest and most popular pieces of whole venison to roast.

Ingredients

2-3kg (4-6lbs) short saddle of venison
2tbsp olive oil
60g (2oz) butter
2 onions, sliced
1 leek, sliced
4 celery sticks, sliced
60g (2oz) plain flour
125g (4oz) bacon fat, cut into strips
4 dessert pears, halved and cored
4 red apples, halved and cored
Juice of 2 lemons
2tsp clear honey
4tbsp brandy
150ml (¼ pint) Sour Cream
Sprigs of fresh rosemary, to garnish

Marinade

600 ml (1 pint) dry red wine
600ml (1 pint) cold water
1 tsp each whole cloves, peppercorns and juniper berries
1 fresh bay leaf
2 tsp salt

 

To make the marinade, place the wine, water, cloves, peppercorns, juniper berries, bay leaf and salt in a stainless steel pan. Bring the marinade to the boil, then leave to cool to room temperature.

Place the venison in a large dish or stainless steel roasting tin. Pour over the marinade, cover and leave in the refrigerator for 2 days, turning frequently.

Preheat the oven to 180oc / 350of / gas 4. Pour the oil into a roasting tin and heat in the oven until very hot.

Remove the venison, reserving the marinade, and pat the meat dry with kitchen paper. Add to the roasting tin and brown on all sides, turning frequently.

Meanwhile, melt the butter in a large pan and add the onion, leek and celery. Cook quickly, stirring occasionally, until the vegetables are lightly browned.

Add the flour and cook over a low heat, stirring until golden brown, taking care not to burn the flour. Stir in the marinade bring to the boil and remove from the heat.

Remove the venison from the roasting tin, pour in the vegetable mixture and place the venison on top. Cover with the strips of bacon fat. Roast in the oven for 1 ½ hours, basting with the marinade, until the meat is tender and slightly pink.

Meanwhile, slice the pear and apple halves thinly, but not all the way through, keeping the fruit intact. Place each piece of fruit on a square of foil, pour over the lemon juice and drizzle each with honey. Seal the parcels, place on a baking sheet and bake in the oven for 5-10 minutes until tender.

Place the venison on a warm serving dish and remove the strips of bacon fat. Strain the marinade and vegetables through a fine sieve, pressing out all the juices. Bring to the boil, add the brandy and cream, taste and season.

Pour some of the sauce around the venison and serve the remainder in a warm sauce boat. Garnish the venison with the pear and apple half’s and sprigs of rosemary.