Roast Canon of Venison with a Natural Jus and Roast Root Vegetables

A simple roast, what could go wrong?

Ingredients


  • 6 (200g each) venison loin
  • 200 ml venison stock
  • 30 g butter
  • 100 ml port
  • 250 g baby spinach
  • for the roast roots:
  • 100g chantenay carrots
  • 2 parsnips
  • 2 red onions
  • 2 sprigs thyme
  • 2 cloves garlic
  • 1 tblsp olive oil

Method

  1. To make the roast roots, peel the carrots and parsnips and cut the parsnips into small diamond shapes, cut the carrots down the middle lengthways. Season them and place on a tray with the thyme, garlic and olive oil. Roast in a hot oven at 180°C, for about 20-25 minutes. Peel and cut the onions into quarters and toss in with the roots in the last 10 minutes of cooking. When the roots are golden and tender, remove from the oven and keep warm until service.
  2. To make the sauce, boil the venison stock in a pot and reduce by half, add the port and reduce again by one third, add a knob of butter and keep warm. Wilt the spinach in a pan, season and drain well. To cook the venison, heat the rest of the butter in a heavy oven-proof pan. Sear the venison loin on both sides until golden brown, season well and place the pan in the hot oven and cook until the venison is medium rare (about 5-10 minute) then remove from the oven and leave to rest.
  3. To serve, place some spinach on the centre of the plate, and arrange the root vegetables around it, Place the venison loin on the spinach and drizzle everything with the sauce.




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