Ingredients - serves 4
|1.2kg boneless venison joint||1 bayleaf|
|1 tablespoon olive oil||½ bottle Beaujolais|
|30g butter (15g of which, softened)||2 tablespoon redcurrant jelly|
|1 small carrot, chopped||1 tablespoon Worcestershire sauce|
|1 small onion, chopped||15g plain flour|
|Freshly ground black pepper||½ teaspoon mustard powder|
|Sprig of thyme||A little grated nutmeg|
|1 tablespoon lemon juice.|
- Wipe the venison joint over with kitchen towel.
- Heat the oil and 15g of the butter in a large casserole, add the onion and carrot and brown the meat on all sides.
- Lightly season the meat, add the thyme, bayleaf and wine then bring to a gentle simmer.
- Cover and cook for one hour, turning the meat halfway through the cooking time.
- Remove the meat from the liquid, cover with foil and allow to rest.
- Strain the liquid and discard the vegetables. Return the liquid to the casserole, turn up the heat and reduce the liquid to approx 450ml.
- Using a whisk, add the redcurrant jelly and Worcestershire sauce. Mix the 15g of softened butter with the flour, mustard powder and nutmeg to form a paste. Whisk this in gradually to thicken the sauce.
- Add the lemon juice and cook for a further 3-4 minutes.
- Slice the meat and serve drizzled with the sauce.
- Serve with all the festive trimmings.
I should once again like to thank all those people who have contacted me over the past year. Both my Official Taster and I wish you a very merry Christmas and a happy and healthy New Year.