Christmas roast wild venison

Ingredients

2 ½ kgs	Venison, saddle (Main)
20	Black peppercorns, crushed
10	White peppercorns, crushed
2 Tbsp	Olive oil
50 g	Unsalted butter
2 stalks	Celery, roughly chopped
3	Carrots, roughly chopped
6	Shallots, roughly chopped
1 bunch	Garlic, cut in half
180 ml	Sherry
1 Tbsp	Redcurrant jelly
6	Star anise
1	Orange, small, rind finely grated and juiced
400 ml	Veal sauce, (available from any good food emporium)
250 g	Fresh cherries, pitted and halved

Directions

1. Preheat oven to 180C. Season venison very thoroughly with freshly crushed white and black pepper.
2. Heat oil and butter in a large roasting pan, large enough to hold the meat. Brown venison in the pan and take out for a moment.
3. Add the chopped celery, carrots, eschallots and garlic. Place the venison on top of the vegetables and roast for 25 minutes to cook to rare.
4. Take venison from the roasting pan and place on platter. Cover with foil to keep warm.
5. Place the roasting tray over a low heat. Add the sherry and reduce for a moment.
6. Add the red currant jelly, orange rind, juice and star anise. Cook, stirring, for 30 seconds or until mixture begins to bubble, then stir in veal sauce.
7. Simmer for 1-2 minutes. Pour sauce through a sieve in to another saucepan. Taste and season with sea salt. Throw in the cherries and simmer for 2 more minutes.
8. Slice the venison and serve with orange & star anise gravy. Accompany with potato gratin and char grilled or barbecued asparagus.