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Roast Venison with Boysenberry Sauce

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Roast Venison with Boysenberry Sauce recipe

Roast Venison with Boysenberry Sauce recipe

By Rosie Jones, Homecook of the Year Finalist

Roast Venison with Boysenberry Sauce recipe

Roast Venison with Boysenberry Sauce recipe

Meat type
Venison
Cooking time
11-30
Serves
3-4
Preparation time
20

Roast Venison with Boysenberry Sauce recipe

Roast Venison with Boysenberry Sauce recipe

Ingredients 
  • 1 pack Silver Fern Farms Venison Roast
  • thyme, Dried, 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 fresh thyme
  • 1 cup cream
  • 110g butter

Roast Venison with Boysenberry Sauce recipe

Roast Venison with Boysenberry Sauce recipe

Method

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

Preheat oven to 220°C.

Heat a frying pan. Season Venison Roast, sprinkle with thyme. Melt butter in pan and sear Venison Roast (2-3 mins per side). Transfer Venison Roast to a roasting dish lined with baking paper, roast until done to your liking (up to 16 mins for rare). Remove Venison Roast from oven, cover with foil and rest for 10 mins. 

Return frying pan to a low heat. Add butter, sweat onions until soft. Add wine, vinegar, boysenberries, sugar, orange juice, and thyme. Simmer 10-15 mins until reduced by two thirds. 

Put parsnips in a pot with milk, garlic and thyme, season. Simmer until parsnips are very soft. Drain milk, reserve. Put parsnips in a blender, add cream, butter, and a little reserved milk. Blend until smooth. 

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

Recommended Cut: Venison Roast

Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Roast is a lean and tender, boneless single-muscle roast with a distinctive yet delicate flavour.

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