Roast Haunch of Venison with Gooseberry and Mint Glaze
With no bones to cope with, this economical joint makes an ideal Sunday roast for all the family. It's delicious the following day sliced thinly and used in sandwiches.
1 boned and rolled haunch roast of Venison (750g – 1kg)
olive oil or butter
4 tbsp. gooseberry preserve, melted
1 tsp. mint sauce
150ml red wine
1 tbsp. plain flour
410ml can beef consommé,
or 400ml game or beef stock
300ml ruby or tawny port
salt and freshly ground black pepper
Preheat the oven to 230C/450F/Gas Mark 8.
Weigh the Venison and calculate the cooking time allowing 15 minutes per 450g for MEDIUM and 20 minutes for WELL DONE.
Rub the Venison with olive oil, salt and freshly ground black pepper. Put the Venison to brown in the oven for 15 minutes. Then turn down the heat to 200C/400F/GasMark 6.
Mix the gooseberry preserve with the mint sauce and brush all over the joint. Pour the red wine into the roasting pan. Roast in the oven for the remaining calculated time, basting once with more gooseberry preserve.
When cooked, take the Venison out of the oven. Lift the Venison onto a warm serving dish and cover loosely with foil. Leave to rest in a warm place for at least 20 minutes before carving.
Set the roasting pan over the heat, stir in the flour then cook for 2 - 3 minutes to brown the flour. Whisk in the consommé and port then bring to the boil and boil hard for 10 minutes to reduce by half. This will make quite a concentrated sauce. Taste and season, strain into a warm sauceboat and serve with the Venison.
Serve with a colourful medley of vegetables such as young carrots, French beans and broccoli and Hasselback Potatoes.