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Orange Glazed Roast Venison    HT  MC  British  100mins



Serves   4      Hot    Game   Fruit  Main Course  Gluten Wheat free  Eggless  Britain  Europe



   1 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

   100g/4oz Butter

   Rosemary sprigs to garnish




1. Preheat the oven to 170C, 325F, Gas mark 3.

2. 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.

3. In a small saucepan, melt the marmalade then stir in the rosemary, garlic, salt and pepper.

4. 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 minutes.

5.  After this period, remove the venison from the roasting tin, cover with foil and allow to stand for 10 minutes.

6. 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.

7.  Reduce the heat then gradually whisk in the butter being careful not to allow the sauce to boil.

8. To serve - Carve the joint and transfer the sauce to a gravy boat. Serve immediately.

A delicious alternative at Christmas or Easter

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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