Roast venison with Italian herbs and red wine jus
( SERVES 4 )
I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious.
|1 Tbsp||Olive oil, plus 2 Tbsp extra for cooking|
|2 Tbsp||Tuscan seasoning|
|1 tsp||Freshly ground black pepper|
Red wine jus
- Brush the venison with oil. Sprinkle all over with the Tuscan seasoning and black pepper. Place in an oven dish and refrigerate uncovered for at least 4 hours.
- Meanwhile, prepare the jus. Stir-fry the shallots in the oil over a high for about 2 minutes, until lightly browned. Season with the salt, pepper, garlic and rosemary and heat through.
- Add the vinegar and cook until almost evaporated. Add the wine and cook until reduced by two-thirds. Add the stock and simmer until reduced by two-thirds again, to about 1 cup. Remove the garlic and rosemary. Cream the flour and butter together then whisk into the jus. Cook, stirring, until thickened. Makes 1 cup.
- Preheat the oven to 200C. Sear the venison in a frying pan in the extra oil, until browned on all sides. Return to the roasting dish. Roast for 20 minutes. Remove from the oven. Cover with foil then a heavy towel. Rest for 10 minutes before slicing. Serve with the jus.