Alternative Christmas Dinner: Venison Roast Recipe
Ingredients
Serves: 4-6 people:
Boned and rolled Venison Haunch joint
12 thin streaky bacon rashers
Stuffing:
150 g vacuum pack of chestnuts
1 pack of fresh redcurrants
200 g fresh white breadcrumbs or 4-6 slices of bread
1 egg
55 g vegetable suet
10 g fresh parsley (half a pack)
5 g fresh thyme (1/4 pack)
1 tsp salt
1 tsp sugar
Black pepper
Redcurrant gravy:
4 tbsp redcurrant jelly
1 tbsp cornflour
500 ml beef stock
Instructions
Method
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.
