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