Sean Connolly’s Christmas roast wild venison
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