Venison Loin with a Red Wine and Juniper Sauce Served with Roasted Carrots and Parsnips

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees fan

Step 2

Add the oil to an ovenproof dish. Put in the oven for 5 minutes so the oil is hot.

Step 3

Remove from oven, add the rest of the and roast for about 45 minutes turning the veg halfway through. Enjoy 😊

Step 4

Bring the red wine to the boil in a saucepan. Let it bubble away for a couple of minutes to burn the alcohol off. Add the stock and reduce the liquid by half.

Step 5

Once reduced add the crushed juniper berries and reduce to a simmer. Add the cornflour slurry, simmer until it thickens. Add in the butter stirring so it melts and makes the sauce nice and glossy. Season to taste.

Step 6

In a pan add the cubed butter, rosemary and garlic over a high heat.

Step 7

Once foaming, season the venison and add it to the pan cook for 3 minutes on each side basting with browned butter constantly.

Step 8

Remove from pan cover with foil and let it rest for at least 15 minutes. Save any resting juices for your gravy. 😊