ingredients
serves 6 — 8
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
3 or 4 garlic cloves, crushed
4 - 6 fresh parsley sprigs
4 - 6 fresh thyme sprigs
2 bay leaves
1 tbsp peppercorns, lightly crushed
3 cups red wine
4 tbsp vegetable oil, plus more for brushing
1 young venison haunch, about 6 pound, trimmed
2 tbsp All purpose flour
1 cup beef stock
1 unwaxed orange
1 unwaxed lemon
4 tbsp redcurrant or raspberry jelly
4 tbsp ruby port or Madeira
1 tbsp cornstarch, blended with 2 tbsp water
1 tbsp red wine vinegar
fresh herbs, to garnish
method
1. Place the onion, carrot, celery, garlic, parsley, thyme, bay leaves, peppercorns, wine and oil in a dish large enough to hold the venison, then add the venison and turn to coat. Cover the dish with clear film and leave to marinate in the fridge for 2 - 3 days, turning occasionally.
2. Preheat the oven to 180°C/350°F. Remove the meat from its marinade and pour the marinade into a saucepan. Pat the meat dry, then brush with a little oil and wrap in foil.
3. Roast the venison for 15 - 20 minutes per 1 pound for rare to medium meat. About 25 minutes before the end of the cooking time, remove the foil, sprinkle the venison with the flour and baste.
4. Add the stock to the marinade and boil until reduced by half, then strain and set aside.
5. Using a vegetable peeler, remove the rind from the orange and half the lemon. Cut the pieces into thin julienne strips. Bring a saucepan of water to the boil and add the orange and lemon strips. Simmer them for 5 minutes, then drain and rinse under cold water.
6. Squeeze the juice of the orange into a medium saucepan. Add the redcurrant or raspberry jelly and cook over a low heat until melted, then stir in the port or Madeira and the reduced marinade and simmer gently for 10 minutes, stirring.
7. Stir the blended cornstarch mixture into the marinade and cook, stirring frequently, until the sauce is slightly thickened. Add the vinegar and the orange and lemon strips and simmer for a further 2 - 3 minutes. Keep warm, stirring occasionally, to keep the fruit strips separated.
8. Transfer the venison to a board and allow to stand, loosely covered with foil, for 10 minutes before carving. Garnish with your chosen fresh herbs and serve with the sauce.
