Roast venison with spicy Jamaican pepper sauce

The pepper flavours of Jamaica work well with marinated roast venison

Venison

2 kgs	Venison denver legs (Main)
1 tsp	Salt & freshly ground pepper

Marinade

1 bottle	Red wine
4 leaves	Bay leaves
2 cups	Extra virgin olive oil
4 cloves	Garlic, chopped
1 tsp	Black peppercorns
2 Tbsp	Dried rosemary, junniper and thyme

Jamaican pepper sauce

1 large	Red capsicum, finely chopped
1 large	Yellow capsicum, finely chopped
1 large	Green capsicum, finely chopped
1 large	Orange capsicum, finely chopped
2 medium	Onions, finely chopped
1 Tbsp	Tomato paste
1 cup	White vinegar
1 cup	Granulated white sugar
12	Green peppercorns
1 Tbsp	Butter
1 packet	Packet gravy
2 pinches	Salt

Directions

1. place all ingredients for the marinade into a container & mix well, add the denver leg & leave to marinate for 24hours
2. TO COOK THE VENISON pre-heat your oven to 200"c add chopped carrots & celery to the bottom of your roasting tray, remove the denver leg from the marinade & place ontop of the vegetables season lightly with salt & cracked pepper, roast for 45minutes at 180"c cook to medium rare to medium, remove from the oven to rest
3. TO MAKE SAUCE place a thick bottomed sauce pan onto heat add the butter,melt, add the prepared chopped capsicums, onion,green peppercorns & saute for 2minutes, add the tomato paste, & prepared gravy reduce heat to simmer, tomake the vinegar caramel place a thick bottomed sauce pan on to heat add the sugar & vinegar & reduce to a caramel stage once caramel stage has been reached add to the simmering sauce using a wooden spoon
4. TO SERVE place a portion of pre-roasted colourful vegetables onto centre of a warmed plate top with four neat slices of venison & spoon the sauce over the meat top with a bouquet of rosemary,mint,coriander