Recipe: Mulled venison roast

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Great accompanied by baby red jacket potatoes, plus 4cm cubes of pumpkin and large broccoli florets, roasted with the venison.
Great accompanied by baby red jacket potatoes, plus 4cm cubes of pumpkin and large broccoli florets, roasted with the venison.

Double the recipe to make six generous servings. Excellent served with Selaks merlot cabernet.

Ingredients:

Marinade: 1/2 cup red wine

1 cinnamon quill, crushed

2 star anise

6 whole cloves

1 tbsp honey

Small strip orange peel

1 tbsp olive oil

Roast: 400g Silver Fern Farms venison roast

Freshly ground black pepper to taste

2 tbsp olive oil

Sauce: 1 cup (250ml) meat glaze or good beef stock

Method:

To make the marinade, combine wine, spices, honey and orange peel in a saucepan. Slowly bring to the boil. Simmer for 1 minute, then cool. When cold, add olive oil.

Place venison in a plastic bag. Pour marinade over. Move meat around so it is well coated. Refrigerate for at least 1 hour or up to 8 hours.

Return to room temperature before cooking. Preheat oven to 200C.

Remove meat from marinade and pat dry. Reserve marinade for the sauce. Season.

Heat olive oil in a pan. Sear venison until lightly browned on all sides. Place in a small roasting pan in the oven. Roast for 20-25 minutes for medium-rare.

Remove from oven and tent with foil. Cover with a thick towel and stand for 10 minutes.

Meanwhile, strain marinade and bring to the boil. Add meat glaze or stock and simmer for 1-2 minutes. Serve with the venison. - Serves 3-4

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