Orange Glazed Roast Venison
Game Fruit Main Course Gluten Wheat free Eggless
x 1kg/2.2lb Boneless Venison Joint
3 tbsp Orange Marmalade
1 tbsp freshly chopped Rosemary
2 Garlic Cloves, crushed
Salt and Black Pepper
150ml/5fl.oz. Fresh Beef Stock
Rosemary sprigs to garnish
Preheat the oven to 170C, 325F, Gas mark 3.
Place the venison in a roasting tin, and season well with salt and pepper.
Cover the tin tightly with foil and roast in the oven for 45 minutes.
In a small saucepan, melt the marmalade then stir in the rosemary, garlic,
salt and pepper.
At the end of the 45 minute cooking period, increase the oven temperature to
200C, 400F, Gas mark 6. Remove the foil from the venison and baste with half
the marmalade sauce. Return to the oven and continue to roast for a further 15
After this period, remove the venison from the roasting tin, cover with foil
and allow to stand for 10 minutes.
Meanwhile, pour the remaining marmalade sauce into the pan with the stock.
Bring to the boil over a high heat and reduce by half - scraping up any
bits from the bottom of the tin.
Reduce the heat then gradually whisk in the butter being careful not to allow
the sauce to boil.
To serve - Carve the joint and transfer the sauce to a gravy boat. Serve
A delicious alternative at Christmas or Easter
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