Venison Roast with Cranberry and Red Pepper Sauce

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Annabel Langbein Media

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Venison Roast with Cranberry and Red Pepper Sauce
400g venison roast
salt and ground black pepper
2 tbsp butter
Cranberry and Red Pepper Sauce:
2 thinly sliced red peppers
1 cup red wine
1/4 cup red wine vinegar
1/3 cup sugar
2 tsp mustard seeds
3 tbsp dried cranberries
To serve:
Lightly cooked green beans
Potato gratin


© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/venison-roast-with-cranberry--red-pepper-sauce/387/

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Prep time:: 10 mins
Cook time:: 30-35 mins
Serves:: 4

400g venison roast
salt and ground black pepper
2 tbsp butter

Cranberry and Red Pepper Sauce:

2 thinly sliced red peppers
1 cup red wine
1/4 cup red wine vinegar
1/3 cup sugar
2 tsp mustard seeds
3 tbsp dried cranberries

To serve:

Lightly cooked green beans
Potato gratin

Preheat oven to 220ºC. Heat a heavy-based frypan over a high heat. Put the butter directly under the venison and place in the pan. Season well with salt and pepper and cook venison until brown all over (about 2-3 minutes on each side).

Transfer the venison to a roasting dish lined with baking paper and roast in the hot oven until done to your liking (14 minutes for rare or 16 minutes for medium-rare).

To make the Cranberry and Red Pepper Sauce return the frypan to a low heat and cook the red peppers for 5-6 minutes until soft, then add red wine, red wine vinegar, sugar, mustard seeds and dried cranberries. Simmer 10-15 minutes until reduced by about two-thirds. Cranberry and Red Pepper Sauce can be made in advance and reheated when needed.

Remove meat from oven, cover with tin foil and a clean tea towel and allow to rest for 10 minutes.

When ready to serve, carve the venison in thin slices across the grain. Place lightly cooked green beans on a plate, topped with roast venison and Cranberry and Red Pepper Sauce. Accompany with potato gratin.