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Receta Pot Roast Vension With Shrewsbury Sauce
by Global Cookbook

Pot Roast Vension With Shrewsbury Sauce
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Ingredientes

  • 1 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
  •     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
  •     An extra 15 g, (1/2 ounce) softened butter and 15 g (1/2 ounce) plain flour
  • 1/2 tsp Mustard pwdr
  •     Grating of nutmeg
  • 1 Tbsp. Lemon juice, up to 2

Direcciones

  1. You will also need a large flameproof casserole with a tight fitting lid that will hold the meat comfortably.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. NOTES : A delicious alternative to traditional roast meat.