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