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Roast Venison With Ginger Sauce

The ingredients in this dish may seem a little outlandish, but the combination of the sweet and sour flavours is ideal with a rich tasting meat like venison. In Germany, the original dish from which the idea comes is called Sauerbrauten and is usually made with a roll of beef like topside, so you can use that instead if you prefer. You will need to plan this dish some time ahead as it needs to marinade for 1-2 days before cooking.

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2.4 kg/5 lb loin of venison, boned and rolled or a rolled topside
1 bay leaf
1 onion, sliced
1 clove of garlic, crushed
300 ml/ pint lager
4 tbsp wine or cider vinegar
1 tbsp brown sugar
6 juniper berries
6 allspice berries
6 peppercorns
Oil for frying
4-5 gingernut biscuits, crushed


Serves: 8


1. Put the meat into a roasting pan. Make the marinade by putting the bay leaf, sliced onion, garlic, lager and vinegar into a saucepan with the brown sugar and bring to the boil. Meanwhile, crush the juniper and allspice berries and the peppercorns with a pestle and mortar. Put these into the hot marinade, stir and pour over the meat while hot. Leave the meat to marinate for a day or two in a cool place, turning occasionally.

2. Pre-heat the oven to 350°F/180°C/160°C Fan/Gas Mark 4. Take the meat out of the pan, strain the marinade and reserve. Pat the meat dry with kitchen paper and sauté the joint in a little oil in a large frying pan until browned all over, then place it back in the roasting pan.

3. Pour over the strained marinade, cover the pan with foil, and roast for 20 minutes per 450 g/1 lb. When cooked, transfer the meat to a large serving plate to carve it.

4. Transfer the roasting juices to a saucepan, bring to the boil, adding a little water if necessary, and add the crushed biscuits. They instantly thicken the liquid, making a rich, glossy sauce. Pour this over the carved meat. Serve with red cabbage and boiled potatoes for a traditional flavour.

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