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Ingredientes
- 1Â 1/4 kg Boneless venison joint, (2 lb)
- 1 Tbsp. Groundnut oil
- 15 gm Butter, (1/2 ounce)
- 1 sm Carrot and 1 small onion
- Â Â Salt and freshly grnd black pepper
- 1 sprg thyme and a bayleaf
- 1/2 bot , (37.5 cl) light red wine, eg Beaujolais
- 2 Tbsp. Redcurrant jelly
- 1 Tbsp. Worcestershire sauce
- Â Â An extra 15 g, (1/2 ounce) softened butter and 15 g (1/2 ounce) plain flour
- 1/2 tsp Mustard pwdr
- Â Â Grating of nutmeg
- 1 Tbsp. Lemon juice, up to 2
Direcciones
- You will also need a large flameproof casserole with a tight fitting lid that will hold the meat comfortably.
- 1. Wipe the venison/joint with kitchen paper, heat the oil and butter in the casserole. Brown the meat on all sides with the carrot and onion.
- 2. Lightly season the meat, add in the thyme, bayleaf and wine, heat to a gentle simmer, cover and cook for 1 hour, turning the meat over halfway through the cooking time, remove from the liquid, cover with foil to keep hot.
- 3. Strain the liquid and throw away the vegetables. Return the liquid to the casserole, reduce it if necessary, to produce 450 ml (3/4 pint).
- 4. Using a whisk, add in the redcurrant jelly and Worcestershire sauce. Mix the soft butter, plain flour, mustard pwdr and nutmeg together to create a paste and whisk this in gradually so which the sauce thickens slightly and takes on a glossy appearance. Check the seasoning, add in the lemon juice and cook for a further 3-4 min before serving.
- NOTES : A delicious alternative to traditional roast meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 58 | 60% |
| Total Fat 6.61g | 8% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 75mg | 3% |
| Potassium 89mg | 3% |
| Total Carbs 10.14g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.47g | 4% |
| Protein 0.33g | 1% |
