Pot Roast Venison

in Red Wine

The New Forest was designated as a park for the hunting of deer sometime in the 10th century by King Canute. It now covers an area of 144 square miles and contains some of the prettiest scenery you will find anywhere. 

Venison was never a meat for the common man, and until the mid 19th century the stealing of venison was a hanging offence. Now it is available from game dealers and specialist shops, but this is generally a farmed venison, which does not have the same ‘gamey’ flavour of wild deer.  On the other hand you at least know the age of the beast and if it is suitable for roasting.  

My New Forest relatives have always advised, that wild deer is best casseroled or pot - roasted in case it is old and tough.

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Ingredients

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A suitable joint would be a shoulder or rolled brisket

good quality stock, preferably beef

1 Glass Red Wine

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Method

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Mix together brown sugar, lemon juice, lemon rind & tomato puree with sufficient stock to half cover the meat. 

Brown the joint in hot fat and lay it on a bed of diced root vegetables, herbs and onions. Pour stock mix over and cover securely. 

Cook slowly in a moderate oven  1500 C (3000 F) or Gas mark 2 for 30-35 minutes per lb plus 30 minutes extra.

When tender, drain off all the pan juices, cover the venison and keep warm.  

Thicken the drippings with a roux of flour, add the pan juices and add 1 tablespoon of jelly to each pint of the gravy.  

Strain, adjust the seasoning and add 1 glass of red wine.

Serve with a selection of vegetables and creamed potatoes.

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Kindly contributed by Moya

Web Master

28th November, 2001

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