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The Scottish - Irish Culinary Connection Roast Venison
Some of the finest venison in the world is to be found in Scotland [although that raised in Ireland is quickly gaining a very good reputation also] where the deer roam free on the high mountain tops. This recipe is for roasting a large joint for serving with a traditional sauce. The venison should be well hung before cooking. Sponge it with warm water and rub over with butter. Cover with greaseproof paper and over this lay a paste of flour and water so that the surface is well covered. Wrap in foil and roast for around four hours at gas mark 3/ 325°F/ 160°C. Remove foil and paper and test with fork. Season with salt and black pepper, dredge with flour, baste well with melted butter and claret and brown quickly. Serve with the hot sauce. To make the sauce, lightly fry the venison kidneys in butter, remove them from the pan and add the port and seasoning to the pan juices. Reduce and thicken with flour as necessary. Add the redcurrant jelly and boil. Serve over the venison. Venison should always be accompanied by a good Burgundy.
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