Roast Venison with Boysenberry Sauce

Roast Venison with Boysenberry Sauce
By Rosie Jones, Homecook of the Year Finalist
Preparation time: 20m
Cooking time: 25m
Serves: 3-4
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Roast
  • Dried thyme, to season
  • 2 Tbsp butter
  • Seasonal steamed vegetables, to serve

Boysenberry Sauce

  • 2 Tbsp butter
  • ½ onion, diced
  • 1 cup red wine
  • ¼ cup red wine vinegar
  • 1 punnet fresh or frozen boysenberries
  • ⅓ cup sugar
  • 3 Tbsp fresh orange juice
  • 2 sprigs fresh thyme

Parsnip Puree

  • 5 medium parsnips, peeled and sliced
  • 2 cups milk
  • 1 garlic clove
  • 2 sprigs thyme, fresh
  • 1 cup cream
  • 3.5oz butter

Method

Step 1

Remove Silver Fern Farms Venison Roast from the fridge and packaging and allow to bloom at room temperature for 10 minutes.

Preheat oven to 428°F.

Step 2

Rub the Venison Roast with oil, season with salt and cracked pepper. Season with Thyme.

Step 3

Heat a frying pan to medium-high heat. Melt butter in pan and sear venison (2-3 minutes per side).

Step 4

Transfer venison to a roasting dish lined with baking paper, roast until done to your liking (16 minutes for rare).

Remove meat from oven, cover loosely with foil and rest for 5 minutes.

Step 5

To make boysenberry sauce, return frying pan to a low heat. Add butter, and onions. Cook until soft.

Step 6

Add wine, vinegar, boysenberries, sugar, orange juice, and thyme. Simmer 10-15 minutes until the mixture has reduced by two-thirds.

Step 7

To make parsnip puree, put parsnips in a pot with milk, garlic and thyme, season with salt and pepper. Simmer until parsnips are very soft.

Once soft, drain the milk and set it aside.

Step 8

Put parsnips in a blender, add cream, butter, and a dash of the milk. Blend until smooth.

Step 9

Carve the venison thinly, across the grain. Place parsnip puree on a plate, top with venison and boysenberry sauce. Serve with seasonal steamed vegetables.