How to make it

  • Roast Venison
  • Method
  • Marinade
  • Gently cook the shallots and carrots in the oil in a large pan (large enough to hold the venison).
  • Mix in the rest of the ingredients.
  • Put in the venison and leave to marinade for 2 days, turning the joint at least 3 times a day.
  • The Meat
  • After 2 days, remove meat and dry on kitchen roll.
  • Put oil and butter into large oven-proof pan with a lid (large enough to hold the meat)
  • Gently brown the bacon.
  • Add meat and brown on all sides.
  • Meanwhile, in another pot, boil the marinade rapidly until it is reduced.
  • Put through a strainer and pour over meat.
  • Put lid on pan and cook in the oven 170 C / 375 F for around 30 minutes per lb (500g).
  • If you're going to make a sauce, then cover the meat in kitchen foil to keep it warm.
  • Rowanberry and Port Sauce
  • Strain all the juices into a pot, bring to the boil.
  • Melt the butter, mix in the flour.
  • Whisk the butter and flour mix with the liquid, ensuring no lumps.
  • Simmer until sauce is reduced and thickens.
  • Whisk in the rowanberry jelly and port.
  • Season if necessary with salt and pepper.
  • Either pour the Sauce over the carved meat or serve separately in a gravy boat.
  • Christmas rowan berry jelly
  • Simmer the rowan berries (you can use redcurrants), apples, lemon zest and juice and the spices in 850ml water until the berries are just tender - no more than 15 minutes. Pour the mixture into a jelly bag or muslin bag to drip overnight.
  • Measure the juice into a heavy-based pan and add 450g sugar for every 570ml of juice. Stir over a low heat until the sugar has dissolved and then bring to a rolling boil.
  • Cook until the jelly reaches setting point. Pour a teaspoonful of the jelly on a cold saucer and put it in the fridge for a minute or two. If you then push the jelly with your finger and the surface wrinkles, it is at setting point.
  • Remove any scum from the edge of the pan and pour the jelly into warm, sterilised screwtop jars. Cover with a disc of waxed paper and seal while hot. This jelly will last for a year.

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