Sweet and spicy venison roast

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 16
Servings 6
Time

Ingredients

  • 900
    g
    leg or shoulder of venison, trimmed
  • 300
    g
    bacon rashers
  • 4
    bay leaf twigs
  • 4
    cloves
  • 30
    g
    butter
  • 15
    ml
    olive oil
  • salt, to taste
  • 5
    ml
    black peppercorns, coarsely crushed
  • 315
    ml
    muscadel
  • 30
    ml
    redcurrant jelly
  • 150
    ml
    beef stock
  • 2
    onions
  • 8
    allspice
  • GRAVY
  • 45
    ml
    cream
  • cornflour, to thicken
 

Method

 
Preheat the oven to 180 °C.
Layer the bacon over the meat and tie with string, tucking in the bay leaf twigs.
Place the joint in a roasting pan.
Mix together the remaining ingredients and pour over the meat.
Cover with foil and roast for an hour; remove foil and continue roasting for another half hour.
Remove from the oven and let the meat rest.
Serve roast with gravy, roasted pumpkin and herby mustard champ.
GRAVY:
Put the roasting pan with all the juices on the stovetop.
Heat and add cream, then stir in a little cornflour to thicken.
 

Read more on: roast
 

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