Name: Sweet and spicy venison roast
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 900.00 g leg of venison shoulder, trimmed; 300.00 g bacon rashers; 4.00 bay leaves; 4.00 cloves; 30.00 g butter; 15.00 ml fresh chillies 573; 0.00 salt to taste; 5.00 ml freshly ground black pepper; 315.00 ml muscadel; 30.00 ml jelly redcurrant; 150.00 ml stock beef; 2.00 onion; 8.00 allspice; 45.00 ml cream; 0.00 cornflour

Recipe Disclaimer

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Ingredients (15)

900.00 g	leg of venison — shoulder, trimmed
300.00 g	bacon — rashers
4.00	bay leaves
4.00	cloves
30.00 g	butter
15.00 ml	fresh chillies — 573
0.00	salt — to taste
5.00 ml	freshly ground black pepper
315.00 ml	muscadel
30.00 ml	jelly — redcurrant
150.00 ml	stock — beef
2.00	onion
8.00	allspice

GRAVY

45.00 ml	cream
0.00	cornflour

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Method:

Preheat the oven to 180 &degC.
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.