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Rachel Green’s Venison With Apple And Juniper Jelly

Serves 6


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 bayleaf

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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Fen Farm Venison
Horbling Fen
NG34 0JX

Tel: 01529 421272

Only 5 minutes off the A52 towards Billingborough and 15 minutes from the A17!

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