baking & roasting

Roast venison in a cranberry sauceServes 4–6Ingredients:1000 g venison joint,off the bone20 juniper berries, finely choppedSalt and freshly groundblack pepper5 tbsp oil100 ml red wine500 ml game stock200 g crème fraîche3 tbsp cranberry sauceCorn flour300 g red onions20 g butter1 tin (480 g) peaches,drained and juice reserved100 ml red wineMethod:1. Stir the juniper berries into the oil with the pepper,and brush over the meat. Leave to marinate forabout 1 hour.2. Salt the meat, and place in a roasting pan with themarinade. Roast, uncovered for about 45 minutes.Add the wine, and roast for a further 10 minutes.Pour the game stock over, cover, and cook in theoven for another 45 minutes. Carve the meat.3. Add water to the juices from the meat, and thickenwith corn flour paste if required. Then stir in thecranberry sauce.4. Slice the onions, and fry gently in the butter. Chopthe peaches, add to the onions, and simmer forabout 5 minutes. Add the red wine, and continue tosimmer for another 10 minutes. Season with salt,sugar or peach juice, and serve with the meat andsauce.Setting: Auto roast ConventionalTemperature: 160–180°C 190–210°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutes+ pre-heating + pre-heatingWhen using the roast probe, set the core temperatureto 80–85°C.TipMango slices make a deliciousalternative to peaches. Ifvenison fillet is used instead ofa joint, the cooking time may bereduced by about half.222