I've not made gravy in this way before and it was really excellent (granted it looks a bit like baby food!). Will definitely be doing that for my roasts in future. I used my Meater here instead of my judgement and it was a bit too rare - go with your gut.
Ingredients
1kg venison haunch
25g thyme
2 tbsp butter
1 tsp salt
½ tsp pepper
16 juniper berries
2 sticks celery, rough chopped
2 carrots, rough chopped
1 onion, rough chopped
1 tbsp redcurrant jelly
300ml beef stock
100ml red wine
Instructions
Preheat the oven to 200C
Place the vegetables in a deep roasting dish.
Pat the meat dry with paper towel and use a sharp knife to make slits at regular intervals all over.
Poke a sprig of thyme and a juniper berry deep into each slit.
Smear the butter over the meat and sprinkle over the salt and pepper.
Put the meat on top of the vegetables in the dish.
Cook for 15-20 mins per 500g (for medium).
Transfer the meat to a warm dish and loosely cover with foil to rest for 20 mins.
Add the wine to the roasting dish over a medium heat.
Use a wooden spoon to loosen any crispy bits and bring to a simmer for a couple of minutes to reduce slightly.
Add the red currant jelly and the beef stock then tip into a blender (including the vegetables) and process until smooth.
Return the mixture to a clean saucepan and bring to simmer.
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