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Roast Venison with Garlic and Juniper Gravy

Roast Venison with Garlic and Juniper Gravy

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

For a decadent but simple alternative to turkey, try Roast Venison with Garlic and Juniper Gravy. This recipe, from Georgina Hayden, a food writer, cook and presenter, is served perfectly pink in the middle, with a splash of juniper and rich redcurrant gravy and topped with a scattering of crisply fried rosemary leaves.
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Ingredients

  • 750g haunch of venison
  • 6 juniper berries, finely ground with a pestle and mortar
  • 6 rosemary sprigs, leaves picked into mini sprigs
  • 25g unsalted butter
  • 5 tbsp olive oil
  • 3 red onions, quartered
  • 1 garlic bulb, halved horizontally through the middle
  • 250ml full-bodied red wine, such as merlot
  • 2 bay leaves
  • 2 tbsp redcurrant jelly
  • 350ml beef stock (gluten free if required)

Method

Step 1

Remove the venison from the fridge 20 mins before you want to cook it and preheat the oven to 220°C/200°C fan/gas 7. Season the venison all over with salt and pepper and rub in half the juniper. Pierce the meat all over with a sharp knife and pop half the mini rosemary sprigs in the cuts.

Step 2

Place a large, heavy roasting tin on a medium heat with the butter and 3 tbsp of the oil. Add the onion quarters and garlic halves, cut-side down, frying for 5 mins or until golden.

Step 3

Add the venison and fry for 5-8 mins, until the venison is browned all over. Turn the garlic halves cut-side up, then pour in the red wine and drop in the bay leaves.

Step 4

ransfer to the oven and roast for 20 mins, then reduce the heat to 180°C/160°C fan/gas 4 and cook for 5 mins more. When the cooking time is up, remove the venison to a board, cover with foil and leave to rest for 20 mins.

Step 5

Meanwhile, make the gravy. Place the tin back on a medium heat and stir in the redcurrant jelly and remaining juniper. Whisk in the stock, and squeeze in some of the roasted garlic, mashing the flesh into the gravy. Bring to the boil, then reduce the heat and leave to bubble for 15 mins or until reduced by half. Season to taste. (For a stickier sauce, let it reduce a little more.)

Step 6

While the gravy is bubbling away, heat the remaining 2 tbsp oil in a small frying pan and fry the rest of the rosemary for a couple of mins, until crispy.

Step 7

Strain the gravy into a jug, reserving the onions.

Step 8

Serve the venison, reserved roasted garlic and onions on a platter, scattered with the crispy rosemary and with the gravy on the side for pouring over.

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