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This makes an excellent weekend roast when you have special guests.
Serves 4 persons.
Ingredients:
1 teasp Juniper Berries
1 teasp Mustard Seeds
1 teasp Black peppercorns
450g/1lb Venison Fillet
Salt
300g/11oz Fresh Shelled Chestnuts
100g/4oz Sliced Pancetta
1 tbsp Olive Oil
90ml/3fl.oz. Red Wine (check Manufacture)
Unsalted Butter
Instructions
1. Coarsely grind the mustard seeds, juniper and peppercorns, with a pestle and mortar. Rub the mixture all over the venison. Wrap tightly in cling film and refrigerate for 24 hours.
2. Bring meat to room temperature 1 hour before cooking and season lightly with salt. Preheat oven to 220C, 425F, Gas mark 7. Pierce each chestnut, then put in a shallow roasting dish and toss with the oil. Season with salt and roast for 5 minutes.
3. Lay the pancetta slices overlapping on greaseproof paper to form a rectangle, large enough to wrap around the venison. Lay the venison on the long edge and, with the aid of the paper, roll the pancetta around it to enclose. Wrap in oiled foil and roast with the chestnuts for 20 minutes.
4. Unwrap the venison, pour the juices into a saucepan, then roast for a further 5 minutes until the pancetta is slightly crisp. Transfer to a serving dish, cover loosely and rest in a warm place for 15 minutes; continue to roast the chestnuts during this time.
5. Add the wine to the meat juices and boil for 1 minute. Stir in the butter. Carve the meat and serve with the chestnuts and glaze.
Serves 4 persons.
Ingredients:
1 teasp Juniper Berries
1 teasp Mustard Seeds
1 teasp Black peppercorns
450g/1lb Venison Fillet
Salt
300g/11oz Fresh Shelled Chestnuts
100g/4oz Sliced Pancetta
1 tbsp Olive Oil
90ml/3fl.oz. Red Wine (check Manufacture)
Unsalted Butter
Instructions
1. Coarsely grind the mustard seeds, juniper and peppercorns, with a pestle and mortar. Rub the mixture all over the venison. Wrap tightly in cling film and refrigerate for 24 hours.
2. Bring meat to room temperature 1 hour before cooking and season lightly with salt. Preheat oven to 220C, 425F, Gas mark 7. Pierce each chestnut, then put in a shallow roasting dish and toss with the oil. Season with salt and roast for 5 minutes.
3. Lay the pancetta slices overlapping on greaseproof paper to form a rectangle, large enough to wrap around the venison. Lay the venison on the long edge and, with the aid of the paper, roll the pancetta around it to enclose. Wrap in oiled foil and roast with the chestnuts for 20 minutes.
4. Unwrap the venison, pour the juices into a saucepan, then roast for a further 5 minutes until the pancetta is slightly crisp. Transfer to a serving dish, cover loosely and rest in a warm place for 15 minutes; continue to roast the chestnuts during this time.
5. Add the wine to the meat juices and boil for 1 minute. Stir in the butter. Carve the meat and serve with the chestnuts and glaze.
