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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
Cranberry and Red Pepper Sauce:
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.
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