Roasted venison with redcurrant glaze
“Venison has both richness and delicacy.”
- 800g venison rump (or denver leg)
- 4 tbsp olive oil
- Zest of 1 orange
- Salt and ground pepper
- 1/2 tbsp chopped rosemary
- 2 heaped tbsp redcurrant jelly
I like this with roasted root vegetables, sprinkled before roasting with sea salt, plenty of olive oil and a few knobs of butter so they get really brown and delicious. Instead of redcurrant jelly you could try quince or crabapple jelly.
Method
Preheat oven to 190C. Cut venison into four equal-sized pieces. Rub in half the oil, orange zest, pepper and the rosemary and leave for 5 minutes. Heat a heavy-based pan. When very hot add the remaining oil and brown the meat all over, seasoning with salt and pepper.
Place in the preheated oven and cook for 6 mins. Remove from the oven, cover with foil and allow to rest for at least 5 mins. Remove venison to a serving dish and keep warm.
For the glaze
Put the pan back on the heat, add the redcurrant jelly, stirring until it bubbles and thickens slightly.
To serve
Pour the glaze over the venison and serve.
Serves 4.
