Roast Venison with Boysenberry Sauce

Roast Venison with Boysenberry Sauce

By Rosie Jones, Homecook of the Year Finalist

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
Recommended cut
Venison Diced
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Diced is extremely versatile and easy to prepare. Simply slow-cook to enhance the full, delicious flavour.
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