JDay98
Well-Known Member
First time Mrs. JDay98 was going to try venison, had to make a good impression. Roasted one of the muscles from the haunch (couldn't tell you which one lol). Browned off on all sides, studded with garlic and rosemary and seasoned, then in to the oven on a bed of veg at gas 7 for 20 mins. Reduced to gas 4 for a further 20 mins, and wrapped in tin foil to rest while I made the gravy. Deglazed with red wine and flambé. Add beef stock and reduce. Pass through a sieve in to a saucepan and add cornstarch slurry to thicken and a knob of butter to give it a nice sheen. Serve with whatever trimmings you fancy. I'll be the first to admit my presentation could use work but it tasted bloody lovely.

