ROASTED VENISON WITH PICKLED BLACKBERRY SAUCE
Venison with fruit, and in particular berry fruit, is a tried-and-true combination, and if something works there is no need to change.
1.2kg venison Denver leg, or shortloin (in one piece, or sometimes in the case of Denver leg in several pieces)
30ml (2 tbsp) olive oil
freshly ground black pepper
- Remove any silverskin from venison. (The butcher may have done this for you.) Preheat oven to 220ºC.
- Brush venison with oil and season with pepper. Place a heavy frypan on a high heat and sear venison on all sides.
- Transfer venison to oven in the frypan if it is ovenproof, or transfer venison to a roasting tray and then place in the oven.
- Roast venison till it is medium rare. Allow 3 minutes cooking time per centimetre thickness of meat. For example if the piece of venison is 2cm thick it may take 6 minutes to cook to medium-rare, but do check it before 6 minutes is up. Venison cooked medium rare will smell aromatic, and the meat when prodded with a forefinger will feel firm on the outside but yielding in the centre.
- Remove from oven, remove venison to a warmed dish and cover with a clean dry tea towel. Keep venison roasting pan to make the sauce in. Rest venison for 8-10 minutes to allow the juices to evenly distribute through the meat. This will also give you the opportunity to make the sauce.
- Slice and serve with Pickled Blackberry Sauce If you wish accompany with roasted kumara and green beans.