Christmas roast wild venison
|2½ kgs||Venison, saddle|
|20||Black peppercorns, crushed|
|10||White peppercorns, crushed|
|2 Tbsp||Olive oil|
|50 g||Unsalted butter|
|2 stalks||Celery, roughly chopped|
|3||Carrots, roughly chopped|
|6||Shallots, roughly chopped|
|1 bunch||Garlic, cut in half|
|1 Tbsp||Redcurrant jelly|
|1||Orange, small, rind finely grated and juiced|
|400 ml||Veal sauce, (available from any good food emporium)|
|250 g||Fresh cherries, pitted and halved|
- Preheat oven to 180C. Season venison very thoroughly with freshly crushed white and black pepper.
- Heat oil and butter in a large roasting pan, large enough to hold the meat. Brown venison in the pan and take out for a moment.
- Add the chopped celery, carrots, eschallots and garlic. Place the venison on top of the vegetables and roast for 25 minutes to cook to rare.
- Take venison from the roasting pan and place on platter. Cover with foil to keep warm.
- Place the roasting tray over a low heat. Add the sherry and reduce for a moment.
- Add the red currant jelly, orange rind, juice and star anise. Cook, stirring, for 30 seconds or until mixture begins to bubble, then stir in veal sauce.
- Simmer for 1-2 minutes. Pour sauce through a sieve in to another saucepan. Taste and season with sea salt. Throw in the cherries and simmer for 2 more minutes.
- Slice the venison and serve with orange & star anise gravy. Accompany with potato gratin and char grilled or barbecued asparagus.