CookEat Recipe
Spiced Venison Roast with Sherry Pan Juices
Covered-roasted venison scented with clove, allspice, thyme and lemon, browned with sherry and served with celery and currant jelly.
Method
Steps
Step 1
Heat the oven to 180 °C. Pat the food-grade venison dry and rub it with salt, pepper, vinegar, clove and allspice. Put in a deep roasting pan with the sliced onion, thyme, parsley, lemon juice and hot water, then pour over the melted butter.
Step 2
Cover the pan closely and roast, basting with its juices every 25–30 minutes, until the thickest part reaches at least 74 °C and a skewer meets little resistance; for the proposed shoulder allow about 1½–2 hours, with more hot water only if the pan begins to dry.
Step 3
Remove the cover, dust the meat lightly with flour and add sherry to the pan. Roast uncovered another 10–15 minutes until the surface browns and the alcohol-rich sauce has boiled. Transfer the meat to a clean board and rest 15 minutes.
Step 4
Strain and spoon the pan juices over carved slices. Offer crisp celery and currant jelly at the table if desired, keeping both separate from the roast sauce.
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