Sean Con­nolly’s Christ­mas roast wild veni­son

Serves 12

Element - - Christmas with the stars -

Hands-on time: 20 min­utes Cook­ing time: 25 min­utes In­gre­di­ents 2.5 kg veni­son sad­dle 20 black pep­per­corns, crushed 10 white pep­per­corns, crushed 2 Tb­sps olive oil 50g un­salted but­ter 2 sticks cel­ery, roughly chopped 3 car­rots, roughly chopped 6 eschal­lots, roughly chopped 1 bulb of gar­lic cut in half ¾ cup (180ml) sherry 1 Tbsp red­cur­rant jelly 1 small or­ange, rind finely grated and juiced 6 star anise 400 ml veal sauce (avail­able from any good food em­po­rium) 250g fresh cher­ries, pit­ted and halved


Pre­heat oven to 180°C. Sea­son veni­son very thor­oughly with freshly crushed white and black pep­per. Heat oil and but­ter in a large roast­ing pan, large enough to hold the meat. Brown veni­son in the pan and take out for a moment. Add the chopped cel­ery, car­rots, eschal­lots and gar­lic. Place the veni­son on top of the veg­eta­bles and roast for 25 min­utes to cook to rare. Take veni­son from the roast­ing pan and place on plat­ter. Cover with foil to keep warm. Place the roast­ing tray over a low heat. Add the sherry and re­duce for a moment. Add the red cur­rant jelly, or­ange rind, juice and star anise. Cook, stir­ring, for 30 sec­onds or un­til mix­ture be­gins to bub­ble, then stir in veal sauce. Sim­mer for 1-2 min­utes. Pour sauce through a sieve in to an­other saucepan. Taste and sea­son with sea salt. Throw in the cher­ries and sim­mer for 2 more min­utes. Slice the veni­son and serve with or­ange & star anise gravy. Ac­com­pany with potato gratin and char grilled or bar­be­cued as­para­gus.

two to give away at El­e­ment has a meal for

in Auck­land. Sean Con­nolly’s The Grill

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