Roasted Venison with Redcurrant Glaze



Try this dish with baked vegetables, sprinkled before roasting with sea salt, plenty of olive oil and a few knobs of butter so they get really brown and delicious. Instead of redcurrant jelly you could try quince or crabapple jelly.

Ingredients
800g venison rump (or denver leg)
4 tablespoons olive oil
Zest of 1 orange
Salt and ground pepper
1/2 tablespoon chopped rosemary
2 heaped tablespoons redcurrant jelly

Instructions
Preheat oven to 190C.
Cut venison into four equal-sized pieces.
Rub in half the oil, orange zest, pepper and the rosemary and leave for 5 minutes.
Heat a heavy-based pan and when very hot add the remaining oil and brown the meat all over, seasoning with salt and pepper.
Place in the preheated oven and cook for 6 minutes.
Remove from the oven, cover with foil and allow to rest for at least 5 minutes.
Remove venison to a serving dish and keep warm.
To make the glaze, put the pan back on the heat, add the redcurrant jelly, stirring until it bubbles and thickens slightly.
Pour glaze over the venison and serve with baked vegetables.

Compliments of your friendly Independent Butcher shop