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. |
Method
- 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.
