Pot roast of venison
Ingredients
13
Steps
5
Serves
4
Cook Time
10-15 Min
Ingredients
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Put the venison in a bowl, add half of the oil, the spices and wine, cover and leave in a cool place for 24 hours, turning the meat occasionally.
Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat dry with kitchen paper. Reserve the marinade. Heat the remaining oil in a shallow pan, then brown the venison evenly. Transfer to a plate.
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Stir the bacon, onions, carrot and mushrooms into the pan, and cook for about 5 minutes.
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Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock and redcurrant jelly. Season with salt and pepper. Return to the heat and bring to the boil, stirring, then simmer for 2–3 minutes.
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Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for about 3 hours until tender. Serve hot.