Roast Venison

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Roast Venison

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1 haunch or saddle venison, about 6lb
2 tbsp. olive oil
salt and black pepper
2 tbsp. butter
1/2 Ib. diced salt pork or bacon
FOR THE MARINADE

1 bottle burgundy or claret

2 cloves garlic

1 bay leaf

2 carrots 1 large onion

1 tsp. black peppercorns

1 sprig rosemary

2 crushed juniper berries 4 tbsp. olive oil

FOR THE SAUCE

1/4 pt. (1/2 cup) port wine

1 tbsp. redcurrant or rowanberry jelly

gravy from the venison

1 tbsp. flour

1 tbsp. butter

for tlie marinade, slice and peel the onion and 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 davs, turning several times a day, so that all surfaces are coated with the marinade.

When it is ready take it out and dry it with a clean cloth. Combine the butter and oil in a heavy pan that has a tight lid, and when hot add the diced pork or bacon. Fry until the cubes are crisp, then add the joint, and brown on all sides. Reduce the marinade to half by boiling it rapidly on top of the stove, and strain it over the venison. Season to taste, and cook in the oven at 325° F. for 30 minutes to the pound.

To make the sauce, strain off the pan juices, and reduce them again to half on top of the stove by boiling rapidly Rub the flour into the butter, and add this to thicken it. Stir well, then add the port and redcurrant, or rowan, jelly, mixing it very well. Serve over the venison, or separately as desired. Braised celery, or a puree of chestnuts are traditionally served as accompaniments. Left-over venison is excellent made into pasties

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