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Yorkshire Recipes
by Holme Farmed Venison
Serves 6
Preperation time 15 minutes
Cooking time 2 hours
Ingredients:
5 tbsp rowan berry jelly
Garlic
Half a bottle of wine
0.25 pint/142ml stock
2 bay leaves
1 tsp of thyme
1 tsp French mustard
4 sticks of celery
1 large carrot
1 large onion
16 crushed juniper berries
Seasoning
Butter
Approx. 1.5oz/14gm cornflour
Approx. 3-4lb/1.5-2kg Boneless Shoulder of Venison
Method
1. Pre-heat the oven to 180C/350F/Gas 4
2. Prepare joint by making small incisions all over with a sharp knife and inserting a clove of garlic and a knob of butter into each cut. Season by rubbing salt, pepper and grated nutmeg all over the meat
3. Melt a little butter in a large pan and allow the sliced vegetables to sweat for 5-10 minutes, then transfer to a casserole dish
4. Brown the meat in the pan used for the vegetables then transfer to the casserole dish. combine the mustard and herbs with the stock and wine and pour around the joint
5. Cover the dish and cook for about 2 hours. Add a little more stock or wine during cooking as neccessary
6. When the joint is cooked remove from the oven and keep warm. Meanwhile, strain the contents of the casserole dish and discard the vegetables. Place the liquid into a saucepan and allow to reduce slightly
7. Add the rowan berry jelly and stir until it melts
8. Mix the cornflour with enough water to form a liquid then slowly add to the sauce stirring constantly until the mixture blends and becomes glossy. Allow this to cook for 2-3 minutes
9. To serve, carve the joint onto warmed plates and drizzle the sauce over
