Cooking time: ~1 hour 15 minutes
What’s in your box
Main & Vegetables
Venison Haunch Boned & Rolled (1kg)
Maris Piper Potatoes (1.5kg)
Suffolk Carrots, washed (750g)
Purple Sprouting Broccoli (400g)
Brown Onion, large
Garlic bulb
Fresh Rosemary (2 sprigs)
For the Sauce
Redcurrant Jelly (215g jar)
Banana Shallots (70g)
Beef Stock Cube
For Dessert
Conference Pears (750g)
FitzRoy Dark Chocolate 74% (90g)
You will need from your cupboard
Olive oil or vegetable oil
Butter
Salt & black pepper
Plain flour (about 80g)
Sugar (about 60g)
Optional: honey for roasting carrots
Optional: custard, cream or ice cream to serve
Step 1 – Prepare the Venison
Remove the venison from the fridge 30 minutes before cooking to bring to room temperature.
Preheat oven to 200°C (180°C fan).
Rub the venison with:
1 tbsp oil
salt and pepper
chopped rosemary
1 crushed garlic clove
Place in a roasting tin.
Roast for 35–40 minutes for medium.
Remove from the oven, cover loosely with foil and rest for 15 minutes before carving.
Step 2 – Roast Potatoes
Peel potatoes and cut into large chunks.
Place in salted boiling water and parboil for 8 minutes.
Drain well and shake the pan to rough up the edges.
Heat a generous amount of oil in a roasting tray in the oven, then add potatoes and roast for 45–50 minutes, turning halfway, until golden and crisp.
Step 3 – Roast the Carrots
Cut carrots into batons or thick slices.
Toss with:
1 tbsp oil
salt and pepper
optional drizzle of honey
Roast in the oven for 25–30 minutes until tender and slightly caramelised.
Step 4 – Cook the Purple Sprouting Broccoli
Trim the ends if needed.
Bring a pan of salted water to the boil and cook for 3–4 minutes until tender.
Drain and toss with a little butter and a pinch of salt.
Step 5 – Make the Redcurrant Sauce
Finely chop the shallots and half the onion.
Soften gently in a small pan with a knob of butter for 5 minutes.
Add:
200ml water
1 beef stock cube
Simmer for 5 minutes, then stir in 2–3 tablespoons of redcurrant jelly.
Cook for another 2–3 minutes until glossy.
Season to taste.
Step 6 – Pear & Chocolate Crumble
Reduce oven temperature to 180°C (160°C fan).
Peel, core and slice the pears into a baking dish.
Chop the dark chocolate and scatter over the pears.
In a bowl rub together:
80g plain flour
60g butter
60g sugar
until you have a crumble mixture.
Scatter over the pears and bake for 30 minutes until golden.
Serve warm with custard, cream or ice cream.
To Serve
Carve the rested venison into slices.
Serve with roast potatoes, carrots, purple sprouting broccoli and plenty of redcurrant sauce.
Finish with warm pear & dark chocolate crumble for pudding.