Juniper-Marinated Venison Roast

• 1 Silver Fern Farms Venison Roast
• ½ cup port
• 1 bay leaf, fresh or dried
• 3 juniper berries, lightly crushed
• 1 garlic clove, crushed
• 2 prosciutto slices
• 5 small sprigs rosemary
• ½ Tbsp olive oil
• ½ cup of veal stock
• Steamed green beans, to serve
• Roasted cherry tomatoes, to serve

PARSNIPS AND POTATO MASH

• 2 large desiree potatoes, peeled, quartered
• 1 large parsnip, peeled, chopped
• 25g butter, chopped
• ¼ cup cream

Method

Remove Silver Fern farms Venison Roast from the fridge and packaging.

Combine Venison Roast, port, bay leaves, juniper berries, and garlic in a large bowl. Cover with plastic wrap and place in the fridge, turning occasionally, for 1-2 hours to marinate.

Drain Venison Roast, reserving the marinade and set aside. Placing Venison Roast on a clean work surface wrap prosciutto slices around Venison Roast. Tuck rosemary sprigs under prosciutto.

Preheat oven to 200C.

Heat oil in large roasting pan over medium-high heat. Add Venison Roast and cook, turning, for 5 mins or until brown all over. Roast for 15 mins for medium-rare, or until cooked to your liking. Remove from oven and transfer Venison Roast to a plate and rest, covered, for 10 mins.

Place roasting pan over medium heat. Add marinating liquid and veal stock. Bring to the boil. Cook, stirring constantly, for 10 mins or until sauce reduces by half and thickens slightly. Strain into a serving jug.

Place potato and parsnip in a large saucepan and cover with cold water. Bring to the boil. Cook, covered, for 12-15 mins or until tender. Drain well. Return to pan with butter and use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Season.

Thinly slice Venison Roast and drizzle with sauce. Serve with steamed green beans, roasted cherry tomatoes and parsnip and potato mash.