Rachel Green’s Venison With Apple And Juniper Jelly
2 kg piece of rolled and boned haunch of venison
3 Cox’s apples, cored and quartered
Butter for frying apple
1 tbsp caster sugar
Peel of 1 lemon
2 tbsp red wine vinegar
750 ml double cream
11/2 tbsp crushed juniper berries
75g melted butter
1 red onion, peeled and sliced
Salt and black pepper
For the marinade:
Juice of 1 lemon
1 large onion, peeled and finely sliced
2 sprigs of parsley, chopped
1 clove of garlic, crushed
125 ml olive oil
1. Take the venison and marinade in the olive oil, parsley, bayleaf and garlic for 24 hours. Remove the venison and pat dry with kitchen paper, discard marinade.
2. Place in a roasting tin and rub the venison with a little salt and the crushed juniper berries. Place the lemon peel around the meat along with the sliced red onion and the red wine vinegar and season with black pepper.
3. Pour the melted butter over the venison joint, heat the cream to just below boiling point and pour over the venison.
4. Place in a pre-heated oven at 180 C for 45 minutes (for a rare piece of meat).
5. Take the joint out of the cream mixture and leave to rest in a warm place for ten minutes.
6. Strain the cream and meat juices into a saucepan and bring to the boil, add a dash of whisky to finish and a little warm water if the sauce is thick.
7. Fry the apple slices in some butter and sprinkle with caster sugar – fry until golden.
8. Serve slices of venison with fried apple slices and the sauce, accompanied by juniper jelly.
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