Alternative Christmas Dinner: Venison Roast Recipe

When it comes to food, rules are meant to be broken and what better opportunity to do so than the infamous British Christmas dinner. The past year has been anything but ordinary, so why not embrace this chnage with this alternative Christmas dish to remember. This rich Venison roast is the perfect complement to any alternative Christmas and is designed for your Siemens iQ oven.

Cooking function: 1 Hour 4D Hot air 180C with Medium Pulse steam

Prep time: 30 Minutes

Serves: 4-6 people

Ingredients:

Boned and rolled Venison Haunch joint

12 thin streaky bacon rashers

Stuffing:

• 150g vacuum pack of chestnuts
• 1 pack of fresh redcurrants
• 200g fresh white breadcrumbs or 4-6 slices of bread
• 1 egg
• 55 g vegetable suet
• 10g fresh parsley (half a pack)
• 5g fresh thyme (1/4 pack)
• 1tsp salt
• 1 tsp sugar
• Black pepper

(Allergens in bold)

Redcurrant gravy:

4 tbsp redcurrant jelly

1 tbsp cornflour,

500ml of beef stock

1. Wrap venison with streaky bacon and place on wire rack over universal pan. Insert probe until metal part completely within meat.

2. Place meat into the oven and insert probe into oven wall jack point. Select 4DHot air, medium steam and 70C for probe temperature.

3. Prepare stuffing by adding herbs to food processor with bread and blitz until fine breadcrumbs, add suet, seasoning and half the chestnuts and blitz for further 30 seconds.

4. Add the egg to bring together now add half the redcurrants and blitz for just 10 seconds

5. Shape into balls, cook for 20 minutes.

6. Add the meat juices to a saucepan, add the stock and redcurrant jelly, blend the cornflour with cold water (or red wine if open) Add to saucepan and bring to the boil stirring all the time. Once thickened keep warm until ready to serve

7. Add a handful of fresh redcurrants just prior to serving.

8. Warm the remaining chestnuts and redcurrants before serving as garnish to meat. Venison should be rested for 15 minutes prior to carving, cover with foil on a warm plate to retain heat.

9. Serve with traditional roast potatoes, roasted root vegetables and vegetable of choice like braised red cabbage or Brussel sprouts.