Recipe - Pot Roast Vension With Shrewsbury Sauce

1 One fourth kg Boneless venison joint; (2
lb)
1 tablespoon Groundnut oil
15 g Butter; (One half oz)
1 small Carrot and 1 small onion
Salt and freshly ground
black pepper
1 Sprig thyme and a bayleaf
One half Bottle; (37.5 cl) light red
; wine, eg Beaujolais
2 tablespoon Redcurrant jelly
1 tablespoon Worcestershire sauce
An extra 15 g; (One half oz)
softened
; butter and 15 g
; (One half oz) plain
; flour
One half teaspoon Mustard powder
Grating of nutmeg
1 tablespoon Lemon juice; up to 2

You will also need a large flameproof casserole with a tight fitting lid
which will hold the meat comfortably.

1. Wipe the venison/joint with kitchen paper, heat the oil and butter in
the casserole. Brown the meat on all sides with the carrot and onion.

2. Lightly season the meat, add the thyme, bayleaf and wine, heat to a
gentle simmer, cover and cook for 1 hour, turning the meat over halfway
through the cooking time, remove from the liquid, cover with foil to keep
warm.

3. Strain the liquid and discard the vegetables. Return the liquid to the
casserole, reduce it if necessary, to produce 450 ml (Three fourths pint).

4. Using a whisk, add the redcurrant jelly and Worcestershire sauce. Mix
the soft butter, plain flour, mustard powder and nutmeg together to form a
paste and whisk this in gradually so that the sauce thickens slightly and
takes on a glossy appearance. Check the seasoning, add the lemon juice and
cook for a further 34 minutes before serving.

Converted by MC_Buster.

NOTES : A delicious alternative to traditional roast meat.

Converted by MM_Buster v2.0l.