Pot roast vension with shrewsbury sauce

4 servings

Ingredients

Quantity Ingredient
1¼ kilograms Boneless venison joint; (2 lb)
1 tablespoon Groundnut oil
15 grams Butter; (1/2 oz)
1 small Carrot and 1 small onion
Salt and freshly ground black pepper
1 Sprig thyme and a bayleaf
½ Bottle; (37.5 cl) light red
; wine, eg Beaujolais
2 tablespoons Redcurrant jelly
1 tablespoon Worcestershire sauce
An extra 15 g; (1/2 oz) softened
; butter and 15 g
; (1/2 oz) plain
; flour
½ teaspoon Mustard powder
Grating of nutmeg
1 tablespoon Lemon juice; up to 2

Directions

You will also need a large flameproof casserole with a tight fitting lid which will hold the meat comfortably.

1. Wipe the venison/joint with kitchen paper, heat the oil and butter in the casserole. Brown the meat on all sides with the carrot and onion.

2. Lightly season the meat, add the thyme, bayleaf and wine, heat to a gentle simmer, cover and cook for 1 hour, turning the meat over halfway through the cooking time, remove from the liquid, cover with foil to keep warm.

3. Strain the liquid and discard the vegetables. Return the liquid to the casserole, reduce it if necessary, to produce 450 ml (¾ pint).

4. Using a whisk, add the redcurrant jelly and Worcestershire sauce. Mix the soft butter, plain flour, mustard powder and nutmeg together to form a paste and whisk this in gradually so that the sauce thickens slightly and takes on a glossy appearance. Check the seasoning, add the lemon juice and cook for a further 3-4 minutes before serving.

Converted by MC_Buster.

NOTES : A delicious alternative to traditional roast meat.

Converted by MM_Buster v2.0l.

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