Venison

December 2007 :

Roast Venison

A haunch of venison (about 5 lb), 2 tablespoons olive oil, 2 tablespoons butter, 8 oz. diced bacon,
salt and black pepper.

For the marinade :
1 bottle of red wine, 2 doves of garlic, 1 bay leaf, 2 carrots, 1 large onion, 1 teaspoon black peppercorns,
1 sprig rosemary, 2 crushed juniper berries, 4 tablespoons olive oil.

For the sauce :
1/2 cup port wine, 1 tablespoon redcurrant jam, gravy from the venison, 1 tablespoon flour,
1 tablespoon butter

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For the marinade slice and peel the onion and the carrots, then cook them gently in the olive oil, but
do not let them brown. Put into a glass or earthenware dish (not metal), add the wine and
other ingredients. Soak the venison in this for about 2 days, turning several times a day.
After the 2 days take it out and dry it with a cloth.

Combine the butter and oil in a pan that has a lid and when hot add the diced bacon. Fry until the cubes are crisp,
then add the joint and brown on all sides. Reduce the marinade by half by boiling it rapidly and
then strain it over the venison. Season to taste, and cook in the oven at
the middle heat for 30 minutes to the pound.

For the sauce strain off the pan juice. Rub the flour into the butter and add this to thicken it.
Then add the port wine and redcurrant jam, mixing it well. Serve separately.

Revised: december 02, 2007