New Zealand Venison

Venison Roast with Cranberry and Red Pepper Sauce - Annabel Langbein Fresh Everyday

Serves: 4     Preparation: 5 mins     Time to cook: 20 mins    



1 pack of Silver Fern Farms' Venison Roast
salt and ground black pepper
2 tbsp butter Cranberry and Red Pepper Sauce
2 thinly sliced red peppers
1 cup red wine
1⁄4 cup red wine vinegar
1/3 cup sugar
2 tsp mustard seeds
3 tbsp dried cranberries



Recipe by Annabel Langbein, Courtesy of Silver Fern Farms

Preheat oven to 220C. Heat a heavy-based frypan over a high heat. Put the butter directly under the venison and place in the pan. Season well with salt and pepper and cook venison until brown all over (about 2-3 minutes on each side).

Transfer the venison to a roasting dish lined with baking paper and roast in the hot oven until done to your liking (14 minutes for rare or 16 minutes for medium-rare).

To make the Cranberry and Red Pepper Sauce return the frypan to a low heat and cook the red peppers for 5-6 minutes until soft, then add red wine, red wine vinegar, sugar, mustard seeds and dried cranberries. Simmer 10-15 minutes until reduced by about two-thirds. Cranberry and Red Pepper Sauce can be made in advance and reheated when needed.

Remove meat from oven, cover with tin foil and a clean tea towel and allow to rest for 10 minutes.

When ready to serve, carve the venison in thin slices across the grain. Place lightly cooked green beans on a plate, topped with roast venison and Cranberry and Red Pepper Sauce. Accompany with potato gratin.

To Serve.

Serve with lightly cooked green beans and a potato gratin.