Pot-roasted Venison with Shrewsbury Sauce
As the title suggests, this is a warming, fragrant and very inviting supper dish that will do wonders to cheer up the long winter nights. Serve it with clouds of fluffy mashed potato which will absorb the sublimely good sauce. You can, if you wish, use beef instead of venison, in which case I would choose brisket or silverside.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a flameproof casserole with a tight-fitting lid, which will hold the meat comfortably.|
This recipe is from Delia Smith's Winter Collection
First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Now heat up the oil and butter together in the casserole and when it is foaming hot add the meat to brown on all sides with the carrot and onion alongside it to brown as well.
When everything is browned, add the thyme and bay leaf, wine, nutmeg and seasoning. Bring this up to a very gentle simmer, cover with a lid (if the lid is not really tight, place a sheet of foil under it and press down firmly to seal it).
Give the meat an initial cooking time of 30 minutes. Then turn it over in the liquid, so that it will cook to an even colour, and give it a further 30 minutes.
After that remove the meat to a warm plate, cover it with foil and keep warm.
Now to make the sauce. Place a sieve over a bowl and strain the liquid through it, pressing the vegetables to extract their juices, then discard them. Next pour the liquid back into the casserole, boil it up and let it reduce slightly. Then add the redcurrant jelly and Worcestershire sauce and whisk it very thoroughly to dissolve the jelly.
Now mix the softened butter, flour and mustard powder together to a paste then whisk this, in small pieces, into the sauce so that it thickens slightly and takes on a glossy appearance.
Now add 1 tablespoon of the lemon juice, adding more if needed, taste and check the seasoning.
Simmer the sauce gently for 3-4 minutes, then carve the venison and serve with the sauce spooned over.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Pot-roasting is a wonderful way to ensure tender meat and plenty of flavour. The joy of this dish is that, once you've done the initial preparation, you just leave it to bubble away, filling your kitchen with lovely aromas.
Pot-roasting used to be popular but then fell out of favour. We reckon it's well overdue for a revival, as you don't have to worry about it drying out as you would with a roast and the meat just sits and cooks happily by itself.
Perfect for a lazy summer lunch, this one-pot dish simply bubbles away on the hob for a couple of hours while you find more relaxing things to do with your time, such as putting your feet up and enjoying a glass of chilled wine!
A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.
Make this one-pot classic ahead and freeze it for Christmas...the slow braising adds masses of depth and flavour for a real winter warmer.
Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.
Most Popular recipes
Salt & Pepper Mills
06 Jul 2015 22:23
Sicilian Clementine and Raspberry Trifle
06 Jul 2015 12:40
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
06 Jul 2015 19:14
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30