Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Roast Venison Scotlands Traditions Recipe

Ingredients

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
  • METHOD
  • 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.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

hopscotch CA

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes