Serves 4-6 Total roasting and resting time about 1 ½ hours
- 1.5 kg venison roasting joint
- 1 red onion
- 4 tablespoons pomegranate molasses
- 1 tablespoon juniper berries
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 sprigs rosemary
- fresh or dried thyme
- ½ lemon, juiced
- 2 tablespoons olive oil
- 150 ml red wine
- In a large bag, combine the sliced onion, pomegranate molasses, crushed juniper berries, cinnamon, salt, pepper, rosemary, thyme, lemon juice and olive oil
- Add the venison to the bag and turn to coat evenly, then leave to marinade in the fridge for 6 hours or overnight, turning occasionally.
- Remove from the fridge an hour before cooking
- Preheat the oven to 220 C
- Lift the meat from the bag and colour for a few minutes in a hot pan with a slug of olive oil
- Pour the marinade into the base of a casserole dish and sit the meat on top.
- Bake at 220 C for 20 minutes then turn down to 180 C and cook for another 15 minutes per ½ kg (45 minutes), basting occasionally with the pan juices.
- Remove from the oven once the internal temperature has reached 55 C. Lift the meat out of the casserole and rest on a board, covered with foil, for 20 minutes before serving.
- While the meat is resting, add the red wine to the casserole dish and stir to scrape up the browned juices.
- Pass the juices through a sieve into saucepan and boil to reduce into a sauce
This recipe is adapted from House and Garden