baking & roasting

Fillet of venison in a grape sauceServes 6Ingredients:1000 g venison filletSalt and pepper30 g butter, melted6 juniper berries2 bay leaves50 ml red wine100 ml double cream orcrème fraîche250 ml water500 g grapes, black and green50 g sugar100 ml red wineMethod:1. Season the meat with salt and pepper, place in aroasting pan and brush with the butter. Scatter thejuniper berries and bay leaves over the top, androast uncovered for about 30 minutes.2. Blend together the red wine and cream/crèmefraîche, and pour over the meat. Roast for a further20 minutes.3. Halve the grapes, and remove the pips. Place in asaucepan with the sugar and red wine. Cover andsimmer over a low heat on the hob for 20 minutes.Drain.4. Add water to the juices from the meat, and thickenwith corn flour.5. Carve the meat and serve together with the grapesand the gravy.Setting: Auto roast ConventionalTemperature: 170–190°C 190–210°CShelf level: 1 1Duration: 45–55 minutes 45–55 minutes+ pre-heating + pre-heatingWhen using the roast probe, set the core temperatureto 65–70°C.220