
Big day for me this weekend with my vegan SIL and her partner coming round for roast venison
Over the past year her views have come round from "how could you possibly kill Bambi" via "I guess it's better than the poor farmed chickens etc" to "I think I'm ready to try some venison"
So Starting early for Sunday lunch by defrosting a rolled fallow boned haunch and boiling a bottle of port and a bottle of red wine down to a pint for the base of some sticky gravy
Not decided if I'll roast it for rare in the middle or sous vide it to medium and then blast it for some colour on the outside
There's a danger if it is a bloody mess in the middle it'll be a bit challenging for someone who hasn't eaten meat in a decade so I'm tempted to sous vide it to make sure it is cooked through to the same level
As for the gravy I have a pint of stock in the freezer and a jar of spiced cherry jam from Christmas and am planning on boiling the whole lot together and going from there
Wish me luck