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Serves. 8
Prep time. 15 minutes.
Cooking time. 75 minutes.
Ingredients.
2.5 kg boneless venison joint.
3 tablespoons of orange marmalade.
1 1/2 tablespoons of freshly chopped rosemary.
1-2 cloves of garlic, crushed.
Freshly ground black pepper.
150ml stock.
100g unsalted butter, cold, cut into cubes.
For the garnish.
Fresh rosemary.
Method.
1. Preheat the oven, roast the venison following the instructions on the pack.
2. Melt the marmalade and stir in the rosemary, garlic and seasoning, 15 minutes before the end of the roasting time, spoon over half the marmalade mixture.
3. When cooked, remove the venison from the roasting pan, cover with foil and allow to stand for 10 minutes. Pour the remaining glaze into the pan with the stock. Bring to the boil and reduce by half, reduce the heat and gradually whisk in the butter. Do not allow the sauce to boil, keep warm while the venison is carved.
4. Serve with a root vegetable and some deep fried onion rings.
John.
Prep time. 15 minutes.
Cooking time. 75 minutes.
Ingredients.
2.5 kg boneless venison joint.
3 tablespoons of orange marmalade.
1 1/2 tablespoons of freshly chopped rosemary.
1-2 cloves of garlic, crushed.
Freshly ground black pepper.
150ml stock.
100g unsalted butter, cold, cut into cubes.
For the garnish.
Fresh rosemary.
Method.
1. Preheat the oven, roast the venison following the instructions on the pack.
2. Melt the marmalade and stir in the rosemary, garlic and seasoning, 15 minutes before the end of the roasting time, spoon over half the marmalade mixture.
3. When cooked, remove the venison from the roasting pan, cover with foil and allow to stand for 10 minutes. Pour the remaining glaze into the pan with the stock. Bring to the boil and reduce by half, reduce the heat and gradually whisk in the butter. Do not allow the sauce to boil, keep warm while the venison is carved.
4. Serve with a root vegetable and some deep fried onion rings.
John.
