Venison roast with mixed berries sauce
I know most people don't really like game... But venison is a good place to start! It tastes a lot like beef. The smell is stronger but taste is really similar. With a tangy berry sauce and roasted potatoes, you got a fancy dinner ready with little effort!
I used a meat thermometer for a very precise cooking but you can go with the timer only, just make sure that if you use a bigger roast, you also cook it a bit longer.
Venison roast with mixed berries sauce (serves 4-5) :
- 1 venison roast (about 800g)
- 200g frozen mixed berries
- 1 tbsp veal stock powder
- 1 tsp sugar
- 50g butter
- Vegetable oil
- Salt and pepper
Take the roast out of the oven an hour or two before cooking to let it come to room temperature.
Preheat the oven at 160°C/320°F.
Generously season the roast on each sides with salt and pepper.
In a oven safe pan, melt the butter with a glug of oil on medium high heat.
Brown the roast on all sides.
Add 15cl of stock (of your choice) in the pan.
Put the pan in the oven (no lid) for 45 minutes. If you have a meat thermometer, it should reach 58°C/135°F.
Take the roast out of the oven and let it rest for 15 minutes before slicing it.
While it's resting, put the berries, veal stock, sugar and 10cl water in a sauce pan. Let it simmer for 5-7 minutes.
Serve the sauce over the roast.